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.
Cain, N. +5 more
core +3 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
Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking [PDF]
Molecules, 2020 Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms.
Colleen Szeto +9 more
doaj +2 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.
Downey, M. +6 more
core +3 more sources
Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms [PDF]
Sensors, 2020 Wildfires are an increasing problem worldwide, with their number and intensity predicted to rise due to climate change. When fires occur close to vineyards, this can result in grapevine smoke contamination and, subsequently, the development of smoke ...
Vasiliki Summerson +7 more
doaj +2 more sources
Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides [PDF]
MoleculesThis study investigated the correlation between five primary volatile phenols (VPs) and their glycosides in smoke-exposed and non-smoke-exposed Pinot noir wines to assess and identify potential markers for smoke taint.
Armando Alcazar-Magana +3 more
doaj +2 more sources
The effect of winemaking techniques on the intensity of smoke taint in wine [PDF]
Australian Journal of Grape and Wine Research, 2011 Background and Aims: The chemical composition and sensory properties of smoke-affected grapes and wine has been the subject of several recent studies. However, while this research has addressed early knowledge gaps surrounding the effect of smoke on grapes and wine, to date, no practical solutions that mitigate the incidence or severity of smoke taint ...
R. RISTIC +5 more
exaly +5 more sources
Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling [PDF]
Molecules, 2021 Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, and ...
Vasiliki Summerson +4 more
doaj +2 more sources
Evaluating the Potential for Different Fabrics to Protect Grapes from Contamination by Smoke [PDF]
FoodsVineyard smoke exposure can lead to the accumulation of free and glycosylated volatile phenols (VPs) in grapes, negatively affecting wine quality. Activated carbon fibre (ACF) cloth has proven effective in mitigating smoke contamination of grapes, but ...
Tingting Shi +2 more
doaj +2 more sources
Transcriptome analysis reveals activation of detoxification and defense mechanisms in smoke-exposed Merlot grape (Vitis vinifera) berries [PDF]
Scientific ReportsA significant consequence of climate change is the rising incidence of wildfires. When wildfires occur close to wine grape (Vitis vinifera) production areas, smoke-derived volatile phenolic compounds can be taken up by the grape berries, negatively ...
Seanna Hewitt +4 more
doaj +2 more sources