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Smoke taint: Revision history


For any version listed below, click on its date to view it. For more help, see Help:Page history and Help:Edit summary. (cur) = difference from current version, (prev) = difference from preceding version, m = minor edit, → = section edit, ← = automatic edit summary

17 May 2024

  • curprev 04:1604:16, 17 May 2024AnomieBOT talk contribs 7,031 bytes +375 Rescuing orphaned refs ("Chrobak" from rev 1191696597) undo
  • curprev 02:1102:11, 17 May 2024128.84.127.146 talk 6,656 bytes −534 Removed sentence that claims 20-25 percent of people cannot taste smoke taint because they lack an enzyme. This is patently wrong. The enzyme is present in yeast, so smoke compounds are released during winemaking regardless of the individual. See Waterhouse's Understanding Wine Chemistry (2016). undo Tag: references removed

25 December 2023

5 December 2023

27 September 2023

27 August 2023

18 August 2023

4 March 2023

5 August 2022

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6 June 2021