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U.S. Department of Agriculture
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  4. GRAPE SMOKE EXPOSURE EFFECTS: DETERMINING THE COMPOUNDS THAT CAUSE SMOKE IMPACTS IN WINE

GRAPE SMOKE EXPOSURE EFFECTS: DETERMINING THE COMPOUNDS THAT CAUSE SMOKE IMPACTS IN WINE

Objective

1. Expose Pinot noir and Chardonnay grapes to isotopically labeled smoke from different smoke sources and make wine. 2. Determine smoke-derived compounds in Pinot noir and Chardonnay grapes and wine that result from smoke exposure from different fire sources.

Investigators
Schreiner R P; Tomasino E
Institution
Oregon State University
Start date
2019
End date
2020
Funding Source
Agricultural Research Service
Project number
2072-21000-053-08G
Accession number
437014
Commodities
Produce
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