Impact of Smoke Exposure on Grape & Wine Composition Session
Research Reports
The times below are Pacific Daylight Time (PDT).
Speakers:
| 1:00 pm – 1:20 pm | Bucket Fermentations to Predict Risk from Smoke Exposure: Chemical Composition and Sensory Perception Tom Collins, Washington State University, Tri-Cities |
| 1:20 pm – 1:40 pm | Volatile Phenols as Markers for Smoke Exposure of Pinot noir Wine Michael C. Qian, Oregon State University, Corvallis |
| 1:40 pm – 2:00 pm | Impact of Amelioration Techniques on the Chemical Composition and Sensory Characteristics of Smoke-Impacted Wines Anita Oberholster, University of California, Davis |
