Results 11 to 20 of about 18,652 (204)
A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes [PDF]
Metabolites, 2020 Zhiqian Liu +2 more
exaly +2 more sources
Undervalued Contribution of OVOCs to Atmospheric Activity: A Case Study in Beijing [PDF]
ToxicsVOCs are significant precursors for the formation of O3 and SOA, directly impacting human health. This study employs multiple approaches to analyzing atmospheric VOCs by focusing on OVOCs including aldehydes, ketones, and phenols, with a case study in ...
Kaitao Chen +4 more
doaj +2 more sources
Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice
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 +1 more source
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
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
Shipin gongye ke-ji, 2023 In order to improve the high-value utilization of by-products from freshwater fish processing, crude fish oil was extracted from the viscera of three common freshwater fishes (grass carp, black carp and silver carp), and the physicochemical indexes ...
Quan ZHANG +5 more
doaj +1 more source
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 +1 more source
Foods, 2020 Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional ...
Ana I. Carrapiso +5 more
doaj +1 more source