This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking
practices involve careful vineyard management alongside controlled alcoholic fermentation …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …

The wine flavour profile directly determines the overall quality of wine and changes
significantly during bottle aging. Understanding the mechanism of flavour evolution during …

Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly
be identified through their elevated concentrations of volatile phenols and phenolic …

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 …

Abstract Background and Aims An elevated concentration of several volatile phenols and
their glycosides in grapes and wines is associated with exposure of grapes to forest fire …

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. Although the …

When grapes are exposed to wildfire smoke, several smoke-related aroma compounds can
be transferred to the berries and become glycosylated. Although the compounds do not …

Grapevine smoke exposure and the subsequent development of smoke taint in wine has
resulted in significant financial losses for grape growers and winemakers throughout the …