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 +9 more
doaj +9 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.
Ysadora A. Mirabelli-Montan +4 more
doaj +7 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 +5 more
doaj +8 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
doaj +7 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 +6 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 +6 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 +4 more sources
Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols [PDF]
Molecules, 2022 Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise.
James W. Favell +26 more
doaj +6 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 +7 more
doaj +5 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 +2 more sources