Smoke taint - Open Access .click

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Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

Journal of Agricultural and Food Chemistry, 2008
The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated. The concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and eugenol were determined by gas chromatography-mass spectrometry and found to increase throughout the winemaking ...
Kennison, Kristen +3 more
openaire +4 more sources

Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation

Journal of Agricultural and Food Chemistry
The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polymers (MIPs) are tailor-made to selectively bind one or more target compounds.
Yiming Huo +7 more
openaire +2 more sources

Amelioration of Smoke Taint Poster Langa McKay

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

Smoke Taint Aroma Assessment in 2008 California Grape Harvest

2012
Hui Hui Chong, Michael T. Cleary
openaire +1 more source

Crop Insurance for Wine Grapes: Wildfires and Subsequent Smoke Taint

2019
Kropp, Jaclyn +3 more
openaire +1 more source

Potenzialità dell’ozono per lo smoke-taint delle uve

2021
Bellincontro Andrea +4 more
openaire +1 more source

8. Smoke Taint

2019
openaire +1 more source

Smoke tainted wine – what now?

OIV 2024
openaire +1 more source