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.
Brandon A. Whitmore +6 more
doaj +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 ...
James W. Favell +4 more
doaj +2 more sources
Investigation of smoke-taint precursor modification by glycosidase activity in diverse wine yeast and bacterial strains [PDF]
Frontiers in MicrobiologyThe increasing prevalence of wildfires presents a growing risk to wine production through the development of smoke-taint, a sensory defect in wine caused by volatile phenols absorbed by grapevines during smoke exposure. In grapes and wine, these volatile
Hailan Piao +2 more
doaj +2 more sources
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 +4 more
doaj +3 more sources
Volatile Organic Compound-Based Predictive Modeling of Smoke Taint in Wine. [PDF]
J Agric Food ChemSmoke 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
Tan CE +6 more
europepmc +5 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.
Julie A. Culbert +2 more
doaj +2 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 +2 more sources
Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke [PDF]
Molecules, 2021 Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide.
Julie A. Culbert +6 more
doaj +2 more sources
Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry [PDF]
Molecules, 2021 Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it.
Ruiwen Yang +3 more
doaj +2 more sources
Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes [PDF]
Beverages, 2021 Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-
Margherita Modesti +8 more
doaj +4 more sources