Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality. This study aimed to determine the levels of volatile phenols in wines produced from smoke-exposed juice by a selection of commercial wine yeasts and to determine if yeast selection affected the perception of smokiness ... https://smokeysmountainfurnitureoutlets.shop/product-category/tray/