Smoky Wine.

• Autores: Doug Main
• Localización: Scientific American, ISSN 0036-8733, Vol. 317, Nº. 6, 2017, págs. 17-17
• Idioma: inglés
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• Resumen

  • The article reports on adverse impact of wildfires on beverage's flavor and states that according to a research grapevine enzyme called glycosyltransferases, binds smoke molecules to sugars in grapes creating glucosides which can be broken down by yeast during fermentation thereby ruining the wine.