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.
Margherita Modesti +2 more
exaly +13 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 +9 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 L Wilkinson +2 more
exaly +10 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.
Renata Ristic +2 more
exaly +9 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 +13 more sources
Detection of biomarkers for characterizing smoke-taint in grapes [PDF]
Food Chemistry: XIn a bushfire burning of plant material generates volatile phenolics that may be absorbed by berries and leaves of grapes in nearby vineyards. In grapes these phenolics form glycoconjugates and the undesirable sensory attributes of smoke-exposed grapes ...
Simone Rochfort +5 more
doaj +5 more sources
Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine [PDF]
Molecules, 2022 There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy ...
Anita Oberholster +9 more
doaj +8 more sources
Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine [PDF]
Beverages, 2021 Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world.
Vasiliki Summerson +2 more
exaly +7 more sources
Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine [PDF]
Molecules, 2022 Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product.
Carolyn Puglisi +3 more
doaj +5 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 ...
Sydney C Morgan, Wesley F Zandberg
exaly +5 more sources