Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes [PDF]
Molecules, 2021 When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted.
Kerry Wilkinson +2 more
exaly +7 more sources
Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review [PDF]
Molecules, 2021 Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world.
Matteo Marangon +2 more
exaly +6 more sources
Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine [PDF]
Molecules, 2021 It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to ...
Kerry Wilkinson, Renata Ristic
exaly +6 more sources
Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine [PDF]
Molecules, 2015 Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable “smoky”, “ashy” and “medicinal” characters.
Kerry Wilkinson +2 more
exaly +6 more sources
Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials [PDF]
Molecules, 2022 When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine.
Colleen Szeto +2 more
doaj +4 more sources
Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine [PDF]
Molecules, 2021 When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint.
Daniel Durall +2 more
exaly +4 more sources
Large-Scale Reassessment of In-Vineyard Smoke-Taint Grapevine Protection Strategies and the Development of Predictive Off-Vine Models [PDF]
Molecules, 2021 Smoke taint in wine is thought to be caused by smoke-derived volatile phenols (VPs) that are absorbed into grape tissues, trapped as conjugates that are imperceptible by smell, and subsequently released into wines as their free odor-active forms via ...
Wesley Zandberg, Sydney C Morgan
exaly +4 more sources
A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes [PDF]
Metabolites, 2020 Volatile phenols (VPs) derived from smoke-exposed grapes are known to confer a smoky flavor to wine. Current methods for determination of VPs in grape berries either involve complex sample purification/derivatization steps or employ two analytical ...
Zhiqian Liu +2 more
exaly +4 more sources
Development and Utilization of a Model System to Evaluate the Potential of Surface Coatings for Protecting Grapes from Volatile Phenols Implicated in Smoke Taint [PDF]
Molecules, 2021 Due to the increasing frequency of wildfires in recent years, there is a strong need for developing mitigation strategies to manage the impact of smoke exposure of vines and occurrence of ‘smoke taint’ in wine.
Markus Herderich, Julie Culbert
exaly +4 more sources
Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach [PDF]
Sensors, 2020 Bushfires are increasing in number and intensity due to climate change. A newly developed low-cost electronic nose (e-nose) was tested on wines made from grapevines exposed to smoke in field trials.
Kerry Wilkinson +2 more
exaly +4 more sources