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 …

Volatile phenols possess “smoky, spicy” aromas and are routinely measured in grapes,
wines and other foodstuffs for quality control. Routine analyses of volatile phenols rely on …

Abstract Although Membrane Distillation (MD) is envisaged as a cost-effective alternative
desalination technology, it remains severely affected by membrane fouling. In Direct Contact …

Poly (dimethylsiloxane)-based thin-film sorbent sheets (SPMESH) have previously been
used for parallel headspace (HS) extraction prior to direct analysis in real-time mass …

The aroma profile is an important marker for wine quality. Various classes of compounds are
responsible for the aroma of wine, and one such class is terpenoids. In the context of this …

The number and intensity of wildfires are increasing worldwide, thereby raising the risk of
smoke contamination of grapevine berries and the development of smoke taint in wine. This …

The qualitative sensory perception of individual and of complex mixtures of five compounds,
guaiacol ('burnt note'), o-cresol ('phenolic/tar'), 4-ethylphenol (4-EP,'leather/barnyard'), 2-iso …

Wildfires are an increasing problem worldwide, with their number and intensity predicted to
rise due to climate change. When fires occur close to vineyards, this can result in grapevine …

Background and goals Wildfires have become a significant concern for the wine industry in
the United States. When grapes or grapevines are exposed to bushfire smoke, the grapes …

When grapes are exposed to wildfire smoke, certain smoke-related volatile phenols (VPs)
can be absorbed into the fruit, where they can be then converted into volatile-phenol (VP) …