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 +5 more sources
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
Cheng-En Tan +2 more
exaly +8 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 +6 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.
Matthew Noestheden +2 more
exaly +4 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
Novel digital technologies to assess smoke taint in berries and wines due to bushfires
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
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, Markus Herderich
exaly +4 more sources
Evaluating the Susceptibility of Different Crops to Smoke Taint
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
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.
Sigfredo Fuentes +2 more
exaly +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 +2 more sources