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Accumulation of smoke derived volatile compounds in grapes and wine

Abstract

Guaiacol β-D-glucopyranoside was prepared via a modified Koenigs-Knorr glycosylation method as a reference compound to confirm its presence in smoke affected grapes, using high performance liquid chromatography-tandem mass spectrometry analysis.

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This content is restricted to wine exporters and levy-payers. Some reports are available for purchase to non-levy payers/exporters.