Results 201 to 210 of about 789 (217)

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

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, Yoji Hayasaka, A L Fudge   +2 more
exaly   +3 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.
Matthew Noestheden, Sarah M Lyons, Wesley F Zandberg   +2 more
exaly   +11 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.P. Krstic, D.L. Johnson, M.J. Herderich   +2 more
exaly   +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, Mark Gibberd, Kliti Grice   +2 more
exaly   +5 more sources

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
Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory ...
Kerry L Wilkinson
exaly   +5 more sources

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

Food Research International, 2018
Smoke has often been recommended as a masking agent for boar taint. However, guidelines on how much smoke is necessary have not been established. We compared different smoking parameters in bacon (smoking times) and sausages (smoking times and use of liquid smoke). In streaky bacon from entire male pigs with skatole concentrations of up to 0.6 μg/g and
Margit Dall Aaslyng, Anette Granly Koch
exaly   +3 more sources

Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics

Journal of Agricultural and Food Chemistry, 2011
In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed
Fudge, Anthea L., Wilkinson, Kerry L., Ristic, Renata, Cozzolino, Daniel   +3 more
openaire   +4 more sources

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

Journal of the American Society of Brewing Chemists
The Pacific Northwest (PNW) region contains approximately 97.5% of U.S. commercial hop acreage. In recent years, wildfire events have been increasing in both number and severity within the region. Currently, there is an extensive body of research from the wine industry on the impact of smoke taint in grapes, however, research investigating smoke taint ...
Jacqueline M Chaparro, Jessica E Prenni
exaly   +2 more sources

Amelioration of Smoke Taint Poster Langa McKay

2018
Nongcebo Langa, Mckay, Marianne
openaire   +1 more source

8. Smoke Taint

2019
openaire   +1 more source