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Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.

Hugh Holds; Kerry Wilkinson; David Jeffery; Frances Jack; Susan Bastian
Food Chemistry · Vol. 483 · pp. 144153 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume483
Pages144153
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144153
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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