HIGHLIGHTS
- who: Smoke-Exposed Grapes and colleagues from the Te Australian Research Institute, Glen Osmond, Adelaide, SA, Australia have published the Article: Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine, in the Journal: Australian Journal of Grape and Wine Research of 21/04/2023
- what: Variables that have the largest regression coefcient values, greater than 0.1 are the most important to the model, and coefcients of less than 0.05 can be considered not important . Te narrow range of smoke favour intensity ratings for Chardonnay wines from Study B . . .
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