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
exaly +4 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.
Kerry Wilkinson +2 more
exaly +4 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 [PDF]
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 +2 more
exaly +3 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
Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes [PDF]
Beverages, 2021 Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-
Margherita Modesti +8 more
doaj +5 more sources
Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme [PDF]
Fermentation, 2021 The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon ...
Vasiliki Summerson +4 more
doaj +3 more sources
Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke [PDF]
Molecules, 2021 Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide.
Julie A. Culbert +6 more
doaj +2 more sources
Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry [PDF]
Molecules, 2021 Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it.
Ruiwen Yang +3 more
doaj +2 more sources
A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines [PDF]
Current Bioactive Compounds, 2012 Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of smoke impact on winegrapes and wines. However, smoke contains a complex group of compounds that may contribute to smoke taint in winegrapes and wine. In this study, a gas chromatography-mass spectrometry (GC-MS) based analytical method was developed and validated for the
Singh, D. +5 more
openaire +4 more sources