Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice [PDF]
Fermentation, 2021 Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality.
Heinrich W. du Plessis +4 more
doaj +2 more sources
The influence of selected oenological practices on the sensory impact of volatile phenols in red wines [PDF]
OENO One, 2012 Aims: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols
Antonina Barbosa +2 more
doaj +2 more sources
Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation [PDF]
Fermentation, 2018 Most yeast and bacteria in wine are able to metabolize hydroxycinnamic acids into volatile phenols via enzyme-mediated decarboxylation. Our trials performed in wine and model systems suggest that lysozyme addition prior to fermentation affects both ...
Stephan Sommer +3 more
doaj +2 more sources
PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy. [PDF]
Sensors (Basel), 2021 Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4- allyl-syringol, of aged wine spirits (AWS).
Anjos O +8 more
europepmc +3 more sources
Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar [PDF]
ACS Omega, 2020 This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (
Gan-Lin Chen +8 more
openaire +3 more sources
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
doaj +1 more source
Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes
Molecules, 2021 When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted.
Margherita Modesti +9 more
doaj +1 more source
Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice [PDF]
Molecules, 2017 The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice.
Emil Zlatić +2 more
openaire +3 more sources
Molecules, 2021 The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of ...
WenWen Jiang +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 +4 more
doaj +1 more source