Results 41 to 50 of about 15,745 (258)
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
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 +2 more
doaj
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 +3 more
doaj +1 more source
Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes
South African Journal of Enology and Viticulture, 2019 CITATION: McKay, M., et al. 2019. Potentially smoke tainted red wines : volatile phenols and aroma attributes. South African Journal of Enology and Viticulture, 40(2), doi:10.21548/40-2-3270. ; The original publication is available at http://www.journals.ac.za/index.php/sajev ; Malodourous compounds, including volatile phenols (VPs) are frequently ...
McKay, M. +4 more
openaire +5 more sources
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 +4 more
doaj +3 more sources
Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars
Journal of Agricultural and Food Chemistry, 2017 Smoke taint is the term given to the objectionable smoky, medicinal, and ashy characters that can be exhibited in wines following vineyard exposure to bushfire smoke. This study sought to investigate the stability of smoke taint by determining changes in the composition and sensory properties of wines following 5 to 6 years of bottle aging.
Renata Ristic +3 more
+7 more sources
Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine [PDF]
Australian Journal of Grape and Wine Research, 2022 Published online 27 February 2022 ; Background and Aims: Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke ...
K.L. Wilkinson +5 more
openaire +2 more sources
Understanding consumers’ perceptions of smoke-affected wines
IVES Technical Reviews, 2023 Smoke taint in grapes and wine is complicated. If a vineyard is exposed to smoke, there are a whole range of factors that determine whether or not the wine eventually made from those grapes will be smoke-affected and to what degree.
Eleanor Bilogrevic +6 more
doaj +1 more source
Molecules, 2021 Wildfires produce smoke that can carry organic compounds to a vineyard, which are then absorbed by the grape berry and result in wines with elevated levels of smoke-related phenols.
Jenna A. Fryer +2 more
doaj +1 more source
Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat [PDF]
, 2016 Yeast inoculation of dry fermented sausages manufactured with entire male fat was evaluated as a strategy to improve sausage quality. Four different formulations with entire male/gilt back fat and inoculated/non-inoculated with Debaryomyces hansenii were
Belloch, Carmela +4 more
core +1 more source