Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines
Phillip Crews, Paul Dorenbach, Gabriella Amberchan, Ryan F. Keiffer, Itzel Lizama-Chamu, Travis C. Ruthenburg, Erin P. McCauley, Glenn McGourty
Abstract
of <6 μg/L) and then compared to those exposed to six other levels of smoke. Outcomes established that (1) analyzing paired samples (bottled wines versus smoke-exposed grapes) can provide diagnostic metabolomic data, (2) phenolic diglycosides are stable in wines aged for >2.5 years, and (3) major gaps exist in our current understanding of this pool of metabolites.
Topics & Concepts
WineMetabolomicsViticulturePhenolsChemistrySmokeFood scienceOenologyGlycosideBotanyHorticultureBiologyChromatographyBiochemistryOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities