Impact of Smoke Exposure on Grape & Wine Composition Session
Research Reports

The times below are Pacific Daylight Time (PDT).


1:00 pm – 1:20 pm Bucket Fermentations to Predict Risk from Smoke Exposure: Chemical Composition and Sensory Perception
Tom Collins, Washington State University, Richland
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