@amerchemsociety : Wine made from grapes exposed to wildfire can taste and smell smoky. Using molecularly imprinted polymers, @Wine_Chemist and team at @UofA_SET and @UniofAdelaide removed molecules that generate the unpleasant smoke taint. @JAgFoodChem @ACSPublications 🔗: brnw.ch/21wMnAL • TwiCopy

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linkhttp://www.acs.org calendar_today07-03-2011 20:45:52

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Wine made from grapes exposed to wildfire can taste and smell smoky. Using molecularly imprinted polymers, Kerry Wilkinson and team at Faculty of Sciences, Engineering and Technology and Uni of Adelaide removed molecules that generate the unpleasant smoke taint. ACS agricultural and food journals ACS Publications 🔗: brnw.ch/21wMnAL