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 +3 more sources
Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers [PDF]
Molecules, 2020 Volatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (
Chao Dang +3 more
doaj +6 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 +4 more sources
Development and Utilization of a Model System to Evaluate the Potential of Surface Coatings for Protecting Grapes from Volatile Phenols Implicated in Smoke Taint [PDF]
Molecules, 2021 Due to the increasing frequency of wildfires in recent years, there is a strong need for developing mitigation strategies to manage the impact of smoke exposure of vines and occurrence of ‘smoke taint’ in wine.
Julie A. Culbert +2 more
doaj +2 more sources
Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods [PDF]
Molecules, 2020 Volatile phenols like phenylpropanoid and benzoid compounds originate from the aromatic amino acid phenylalanine, which is biosynthesized via the shikimate/arogenate pathway.
Andreas Schieber, Matthias Wüst
doaj +2 more sources
Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine [PDF]
Molecules, 2019 Volatile phenols exist in wine and can be markers for Brettanomyces and smoke taint off-odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with volatile phenols.
Chao Dang +3 more
doaj +2 more sources
Diversity of volatile phenols and their newly identified precursors during different grape species development [PDF]
Frontiers in Plant ScienceGrape-derived volatile phenols significantly contribute to wine aroma, yet their developmental dynamics and species-specific regulation in grapes remain poorly understood.
Ziang Zheng +9 more
doaj +2 more sources
Investigation on the Concentration, Sources, and Photochemical Roles of Volatile Phenols in the Atmosphere in the North China Plain [PDF]
ToxicsVolatile phenols in the atmosphere are important precursors of ozone and secondary organic aerosols (SOAs). Despite their importance, the lack of effective observation and analysis methods has led to less attention paid to them, leading to gaps in our ...
Ziyan Chen +3 more
doaj +2 more sources
Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts
Acta Agriculturae Slovenica, 2016 This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and ...
Sanja Šućur +2 more
doaj +4 more sources
Volatile phenols depletion in red wine using molecular imprinted polymers. [PDF]
J Food Sci Technol, 2015 Wines can be modified by microorganisms during the ageing process, by producing off-flavours like volatile phenols (VP), leading to their deterioration, with great economic losses. The development of methods to recover wines affected by unwanted VP became an important target. Molecular imprinted polymers (MIPs) are synthetic materials with artificially-
Teixeira R +7 more
europepmc +4 more sources