Results 31 to 40 of about 15,745 (258)

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.
Sigfredo Fuentes, Vasiliki Summerson, Claudia Gonzalez Viejo, Eden Tongson, Nir Lipovetzky, Kerry L. Wilkinson, Colleen Szeto, Ranjith R. Unnithan   +7 more
doaj   +2 more sources

Evaluating the Susceptibility of Different Crops to Smoke Taint

Horticulturae
The potential for grapes and wine to be tainted following vineyard exposure to wildfire smoke is well established, with recent studies suggesting hops and apples (and thus beer and cider) can be similarly affected.
Julie Culbert, Renata Ristic, Kerry Wilkinson   +2 more
doaj   +2 more sources

Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California [PDF]

Scientific Reports
This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs in grapes and sensory differences between smoke-impacted wines and non-
Lik Xian Lim, Cristina Medina-Plaza, Ignacio Arías-Perez, Yan Wen, Bishnu Neupane, Larry Lerno, Jean-Xavier Guinard, Anita Oberholster   +7 more
doaj   +2 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

Australian Journal of Grape and Wine Research, 2015
M.P. Krstic, D.L. Johnson, M.J. Herderich   +2 more
openaire   +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

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

A review of the techniques for mitigating the effects of smoke taint in wine production

IVES Technical Reviews, 2021
Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world.
Ysadora A. Mirabelli-Montan, Matteo Marangon, Antonio Graça, Christine M. Mayr Marangon, Kerry L. Wilkinson   +4 more
doaj   +1 more source

Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking [PDF]

American Journal of Enology and Viticulture, 2019
When grapes are exposed to wildfire smoke, several smoke-related aroma compounds can be transferred to the berries and become glycosylated. Although the compounds do not contribute to grape aroma in the glycosylated form, the free volatile phenols can be released throughout winemaking and wine aging to produce undesirable “smoke tainted” wines ...
Andrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. Ebeler   +6 more
  +6 more sources

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

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

Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]

, 2018
ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
core   +2 more sources