Results 191 to 199 of about 174,390 (199)

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.
Ayalsew Zerihun, Kliti Grice, Mark Gibberd   +2 more
exaly   +3 more sources

The effect of winemaking techniques on the intensity of smoke taint in wine

Australian Journal of Grape and Wine Research, 2011
Link to a related website: https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/j.1755-0238.2011.00146.x, Open Access via UnpaywallBACKGROUND AND AIMS: The chemical composition and sensory properties of smoke-affected grapes and wine has been the ...
Renata Ristic
exaly   +2 more sources

Amelioration of smoke taint in wine by treatment with commercial fining agents

Australian Journal of Grape and Wine Research, 2012
BACKGROUND AND AIMS: Fermentation of smoke-affected grapes can lead to wines that exhibit objectionable smoke-related sensory attributes, i.e. smoke taint.
Renata Ristic
exaly   +2 more sources

Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes

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.
Wesley Zandberg, Sarah M Lyons, Matthew Noestheden   +2 more
exaly   +2 more sources

Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

Australian Journal of Grape and Wine Research, 2015
In recent years, the exposure of vineyards and grapes to smoke from bushfires and controlled burn events has in some instances resulted in wines described as smoke tainted. Such wines are characterised by undesirable sensory characters described as smoky,
M.J. Herderich, M.P. Krstic, D.L. Johnson, Krstic, M., Johnson, D., Herderich, M.   +5 more
exaly   +2 more sources

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Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine

Journal of Agricultural and Food Chemistry, 2007
Kerry Wilkinson
exaly  

The use of smoke as a strategy for masking boar taint in sausages and bacon

Food Research International, 2018
Margit Dall Aaslyng, Anette Granly Koch
exaly  

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

Australian Journal of Grape and Wine Research, 2011
David Wollan, Renata Ristic
exaly  

Characterization of Smoke Taint in Hops: Insights from Laboratory Simulation and Chemical Profiling

Journal of the American Society of Brewing Chemists
Jessica Prenni, Jacqueline Chaparro
exaly