Volatile Organic Compound-Based Predictive Modeling of Smoke Taint in Wine [PDF]
Journal of Agricultural and Food ChemistrySmoke taint in wine has become a critical issue in the wine industry due to its significant negative impact on wine quality. Data-driven approaches including univariate analysis and predictive modeling are applied to a data set containing concentrations of 20 VOCs in 48 grape samples and 56 corresponding wine samples with a taster-evaluated smoke taint
Cristina Medina-Plaza +2 more
exaly +10 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 +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 +2 more
exaly +6 more sources
A review of the techniques for mitigating the effects of smoke taint in wine production [PDF]
IVES Technical Reviews, 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
Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes [PDF]
Journal of Agricultural and Food Chemistry, 2019 Smoke-taint is a wine defect that may occur when ripening grape crops absorb volatile phenols (VPs), compounds associated with the negative sensory attributes of smoke-taint, due to exposure of grapes to wildfire smoke. This study examined potential methods to reduce the impact that smoke-exposure has on wine grapes.
Wesley Zandberg +2 more
exaly +13 more sources
Bacteria isolated from the grape phyllosphere capable of degrading guaiacol, a main volatile phenol associated with smoke taint in wine. [PDF]
PLoS ONERecent wildfires near vineyards in the Pacific United States have caused devastating financial losses due to smoke taint in wine. When wine grapes (Vitis vinifera) are exposed to wildfire smoke, their berries absorb volatile phenols derived from the ...
Claudia Castro +6 more
doaj +3 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
Novel digital technologies to assess smoke taint in berries and wines due to bushfires [PDF]
BIO Web of Conferences, 2023 Due to climate change, the higher incidence and severity of bushfires is a significant challenge for wine producers worldwide as an increase in smoke contamination negatively affects the physicochemical components that contribute to the lower quality of ...
Fuentes Sigfredo +2 more
doaj +3 more sources
Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine [PDF]
Food Chemistry, 2012 Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that accrue in wines.
Ayalsew Zerihun +2 more
exaly +6 more sources
Evaluating the Susceptibility of Different Crops to Smoke Taint [PDF]
HorticulturaeThe potential for grapes and wine to be tainted following vineyard exposure to wildfire smoke is well established, with recent studies suggesting hops and apples (and thus beer and cider) can be similarly affected.
Julie Culbert +2 more
doaj +3 more sources