Membrane processes are increasingly reported for various applications in wine industry
such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as …

In recent years, the exposure of vineyards and grapes to smoke from bushfires and
controlled burn events has in some instances resulted in wines described as smoke tainted …

Bushfires are increasing in number and intensity due to climate change. A newly developed
low-cost electronic nose (e-nose) was tested on wines made from grapevines exposed to …

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 …

Smoke taint in wine has become a critical issue in the wine industry due to its significant
negative impact on wine quality. Data-driven approaches including univariate analysis and …

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 …

Smoke was applied to seven different grapevine cultivars (Chardonnay, Sauvignon Blanc,
Pinot Gris, Pinot Noir, Shiraz, Cabernet Sauvignon and Merlot) for 1 h at approximately 7 …

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 …

Bushfires are becoming more frequent and intensive due to changing climate. Those that
occur close to vineyards can cause smoke contamination of grapevines and grapes, which …