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 +3 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 +2 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
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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
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Assessing Smoke Taint in Grapes and Wine
, 2012 When wildfires or controlled burns occur in proximity to wine regions, there is potential for vineyard exposure to smoke and consequently, for ‘smoky’, ‘ashy’ sensory attributes, i.e. ‘smoke taint’, to appear in resultant wines. This paper concerns the quantification of glycoconjugates of guaiacol for the assessment of smoke taint in grapes and wine ...
Wilkinson, K. +4 more
openaire +3 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 +3 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
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Grape smoke exposure risk assessment: Wine matrix impact on smoke marker compound smoke expression
BIO Web of Conferences, 2023 During wildfires large amounts of volatile phenols (VP’s) are released into the air from wood burning. These compounds absorb through the berry skin, where they are quickly glycosylated.
Oberholster +5 more
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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