Results 31 to 40 of about 174,390 (199)

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

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, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang, Sigfredo Fuentes   +4 more
doaj   +1 more source

Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine

Australian Journal of Grape and Wine Research, 2023
Background and Aims. Stubble burning is an agricultural practice employed by some grain growers to prepare farmland for sowing and/or to control weeds and pests.
Tingting Shi, Renata Ristic, Kerry L. Wilkinson   +2 more
doaj   +1 more source

Taint and odour phenomena in carton-board packaging systems [PDF]

, 1998
Unsaturated lipids exist in carton-board and can be the precursors of odorous compounds. Two unsaturated lipids that can be present are oleic acid (cis 9-octadecenoic acid) and linoleic acid (cis, cis 9,12-octadecadienoic acid).
Pugh, Simon
core   +6 more sources

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines [PDF]

, 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.
Zerihun, Ayalsew, Downey, M., Nankervis, P., Kelly, David, Singh, D., Cain, N.   +5 more
core   +2 more sources

Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach

Sensors, 2019
Bushfires are becoming more frequent and intensive due to changing climate. Those that occur close to vineyards can cause smoke contamination of grapevines and grapes, which can affect wines, producing smoke-taint.
Sigfredo Fuentes, Eden Jane Tongson, Roberta De Bei, Claudia Gonzalez Viejo, Renata Ristic, Stephen Tyerman, Kerry Wilkinson   +6 more
doaj   +1 more source

Masking strategies to avoid the boar taint in meat products [PDF]

Journal on Processing and Energy in Agriculture, 2022
Surgery to castrate male pigs can be substituted by the manufacture of "entire males". However, the meat of whole male animals may have an unpleasant sexual odor, i.e. - boar taint.
Županjac Miloš, Šojić Branislav, Ikonić Predrag   +2 more
doaj  

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, Lim Lik Xian, Plaza Cristina Medina, Perez Ignacio Arías, Wen Y., Neupane Bishnu   +5 more
doaj   +1 more source

Novel Digital Technologies to Assess Smoke Taint in Wine Using Non-Invasive Chemical Fingerprinting, a Low-Cost Electronic Nose, and Artificial Intelligence

Biology and Life Sciences Forum, 2021
Climatic anomalies, such as heatwaves and bushfires, are increasing in number, intensity, and severity worldwide due to climate change. Bushfires are especially important in winemaking countries since smoke contamination can reach vineyards in critical ...
Sigfredo Fuentes, Vasiliki Summerson, Eden Tongson, Claudia Gonzalez Viejo   +3 more
doaj   +1 more source

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

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, Renata Ristic, Dimitra Capone, Carolyn Puglisi, Vinay Pagay, Julie Culbert, WenWen Jiang, Markus Herderich, Jonathan Tuke, Kerry Wilkinson   +9 more
doaj   +1 more source

Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms

OENO One, 2020
The number and intensity of wildfires are increasing worldwide, thereby raising the risk of smoke contamination of grapevine berries and the development of smoke taint in wine.
Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang, Sigfredo Fuentes   +4 more
doaj   +3 more sources