Volatile Phenols in Smoke-Exposed Pinot noir Wines - Biomarkers and Model Prediction

Ruiwen Yang; Yanping L. Qian; Ye Feng; Ling Huang; Armando Alcazar Magana; Michael C. Qian

doi:10.5344/ajev.2023.22073

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Volatile Phenols in Smoke-Exposed Pinot noir Wines - Biomarkers and Model Prediction

Ruiwen Yang, Yanping L. Qian, Ye Feng, Ling Huang, Armando Alcazar Magana, Michael C. Qian

Am J Enol Vitic. 2023 74: 0740028 ; DOI: 10.5344/ajev.2023.22073

Ruiwen Yang

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

2College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China;

5Both authors contributed equally to the manuscript.

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Yanping L. Qian

3Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, 97331, United States;

5Both authors contributed equally to the manuscript.

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Ye Feng

4Spectra Scientific, Portland, Oregon, 97229, United States;

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Ling Huang

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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Armando Alcazar Magana

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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Michael C. Qian

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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For correspondence: michael.qian@oregonstate.edu

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vol. 74, article 0740028

DOI

https://doi.org/10.5344/ajev.2023.22073

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American Journal of Enology and Viticulture

History

Received December 2022
Accepted July 2023
Published online September 2023.

Author Information

Ruiwen Yang1,2,5,
Yanping L. Qian3,5,
Ye Feng4,
Ling Huang1,
Armando Alcazar Magana1 and
Michael C. Qian1,*

¹Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;
²College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China;
³Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, 97331, United States;
⁴Spectra Scientific, Portland, Oregon, 97229, United States;
⁵Both authors contributed equally to the manuscript.

↵*Corresponding author (michael.qian{at}oregonstate.edu; tel: +1 541-737-9114; fax: +1 541-737-1877)

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Volatile Phenols in Smoke-Exposed Pinot noir Wines - Biomarkers and Model Prediction

Ruiwen Yang, Yanping L. Qian, Ye Feng, Ling Huang, Armando Alcazar Magana, Michael C. Qian

Am J Enol Vitic. 2023 74: 0740028 ; DOI: 10.5344/ajev.2023.22073

Ruiwen Yang

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

2College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China;

5Both authors contributed equally to the manuscript.

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Yanping L. Qian

3Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, 97331, United States;

5Both authors contributed equally to the manuscript.

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Ye Feng

4Spectra Scientific, Portland, Oregon, 97229, United States;

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Ling Huang

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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Armando Alcazar Magana

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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Michael C. Qian

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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For correspondence: michael.qian@oregonstate.edu

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Volatile Phenols in Smoke-Exposed Pinot noir Wines - Biomarkers and Model Prediction

Ruiwen Yang, Yanping L. Qian, Ye Feng, Ling Huang, Armando Alcazar Magana, Michael C. Qian

Am J Enol Vitic. 2023 74: 0740028 ; DOI: 10.5344/ajev.2023.22073

Ruiwen Yang

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

2College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China;

5Both authors contributed equally to the manuscript.

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Yanping L. Qian

3Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, 97331, United States;

5Both authors contributed equally to the manuscript.

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Ye Feng

4Spectra Scientific, Portland, Oregon, 97229, United States;

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Ling Huang

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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Armando Alcazar Magana

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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Michael C. Qian

1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;

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For correspondence: michael.qian@oregonstate.edu

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