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 +4 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 +3 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 +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
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 ...
Cristina Medina-Plaza +2 more
exaly +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
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
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
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 +2 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 +2 more sources