Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

<div>Correlation between the sum of guaiacol and cresols (<i>m</i>-cresol, <i>o</i>-cresol, and <i>p</i>-cresol) in wine and smoke flavour in each of the three cultivars: (a) Chardonnay (b) Pinot Noir, and (c) Shiraz shown here for Study B. Linear fit is shown by the solid line and confidence of the fit is shown by dotted lines.</div>

Australian Journal of Grape and Wine Research

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Figure 1

Figure 1: Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine 