Review of smoke taint in wine: smoke‐derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role …

MP Krstic, DL Johnson… - Australian Journal of …, 2015 - Wiley Online Library
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 …

Techniques for mitigating the effects of smoke taint while maintaining quality in wine production: A review

YA Mirabelli-Montan, M Marangon, A Graça… - Molecules, 2021 - mdpi.com
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 …

Modelling Smoke Flavour in Wine from Chemical Composition of Smoke‐Exposed Grapes and Wine

M Parker, WW Maddy Jiang, E Bilogrevic… - Australian Journal of …, 2023 - Wiley Online Library
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 …

Assessment of smoke contamination in grapevine berries and taint in wines due to bushfires using a low-cost E-nose and an artificial intelligence approach

S Fuentes, V Summerson, C Gonzalez Viejo… - Sensors, 2020 - mdpi.com
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 …

Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking

C Szeto, R Ristic, D Capone, C Puglisi, V Pagay… - Molecules, 2020 - mdpi.com
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 …

The Effect of Pre‐Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

WW Jiang, E Bilogrevic, M Parker… - Australian Journal of …, 2022 - Wiley Online Library
Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December
2019 due to a wildfire, when wine grapes were peppercorn‐size green berries. Previously …

Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

S de Ovalle, I Cavello, BM Brena, S Cavalitto… - Lwt, 2018 - Elsevier
New enzymes isolated from the biodiversity of native wine ecosystems could contribute to
increase the varietal character of regional wines. This study reports on the production and …

Changes in smoke-taint volatile-phenol glycosides in wildfire smoke-exposed Cabernet Sauvignon grapes throughout winemaking

A Caffrey, L Lerno, A Rumbaugh… - … Journal of Enology …, 2019 - Am Soc Enol Viticulture
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 …

Volatile organic compound-based predictive modeling of smoke taint in wine

CE Tan, BP Neupane, Y Wen, LX Lim… - Journal of Agricultural …, 2024 - ACS Publications
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 …

Evaluation of different interstimulus rinse protocols on smoke attribute perception in wildfire-affected wines

JA Fryer, TS Collins, E Tomasino - Molecules, 2021 - mdpi.com
Wildfires produce smoke that can carry organic compounds to a vineyard, which are then
absorbed by the grape berry and result in wines with elevated levels of smoke-related …