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.
- DOI
- 10.1016/j.foodchem.2025.144153
- Published
- 2025-04-03
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.144153,
title = {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.},
author = {Holds H and Wilkinson K and Jeffery D and Jack F and Bastian S.},
year = {2025},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2025.144153},
url = {https://doi.org/10.1016/j.foodchem.2025.144153}
}RIS
TY - JOUR TI - 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. AU - Holds H AU - Wilkinson K AU - Jeffery D AU - Jack F AU - Bastian S. PY - 2025 JO - Food Chem DO - 10.1016/j.foodchem.2025.144153 UR - https://doi.org/10.1016/j.foodchem.2025.144153 ER -
APA
H, H., K, W., D, J., F, J., & S., B. (2025). 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.. Food Chem. https://doi.org/10.1016/j.foodchem.2025.144153
Source records
- europe-pmc · retrieved 2026-09-27T06:26:41.875Z