Quantitating Volatile Phenols in Cabernet Franc Berries and Wine after On-Vine Exposure to Smoke from a Simulated Forest Fire.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b04946
Abstract: Smoke-taint is a wine defect linked to organoleptic volatile phenols (VPs) in Vitis vinifera L. berries that have been exposed to smoke from wildland fires. Herein, the levels of smoke-taint-associated VPs are reported in Cabernet… read more here.
Keywords: cabernet franc; franc berries; smoke; smoke taint ... See more keywords
Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes
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DOI: 10.3390/molecules26061798
Abstract: 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. Smoke-derived volatile compounds, including volatile phenols, can… read more here.
Keywords: post harvest; ozone treatment; smoke taint; ozone ... See more keywords
Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine
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DOI: 10.3390/molecules26154519
Abstract: When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint. Smoke taint occurs when the volatile… read more here.
Keywords: wine; fermentation; smoke taint; volatile phenols ... See more keywords
Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials
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DOI: 10.3390/molecules27051667
Abstract: When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine.… read more here.
Keywords: smoke taint; exposure; approach smoke; smoke ... See more keywords
Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine
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DOI: 10.3390/molecules27051732
Abstract: There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels… read more here.
Keywords: smoke; smoke impacted; investigation different; smoke taint ... See more keywords
Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
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DOI: 10.3390/molecules27154892
Abstract: Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across… read more here.
Keywords: smoke tainted; tainted wines; study; smoke taint ... See more keywords
Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine
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DOI: 10.3390/molecules27228096
Abstract: Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product. This study evaluated the potential for spinning cone column… read more here.
Keywords: distillation; smoke taint; wine; remediation ... See more keywords