Amelioration of smoke taint in wine by treatment with commercial fining agents
Article first published online: 24 AUG 2012
© 2012 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 18, Issue 3, pages 302–307, October 2012
How to Cite
FUDGE, A.L., SCHIETTECATTE, M., RISTIC, R., HAYASAKA, Y. and WILKINSON, K.L. (2012), Amelioration of smoke taint in wine by treatment with commercial fining agents. Australian Journal of Grape and Wine Research, 18: 302–307. doi: 10.1111/j.1755-0238.2012.00200.x
- Issue published online: 23 SEP 2012
- Article first published online: 24 AUG 2012
- Manuscript received: 12 February 2012; Revised manuscript received: 2 July 2012; Accepted: 12 July 2012
Table S1. Mean ratings for sensory attributes of smoke-affected Cabernet Sauvignon and Merlot wines before and after treatment with selected fining agents.
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