A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint
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Taxonomically distinct vegetation fuels were used to generate smoke for fumigating grapevines to examine the influence of lignin makeup on smoke taint compounds that accrue in wine. Vegetation type had no effect on taint accumulation. Phenol, m-cresol and p-cresol glycoconjugates were closely associated with harsh smoke taint descriptors. While cultivars had similar smoke uptake sensitivity, winemaking method had distinct impact: red winemaking releases 80% of grape phenols compared to 20-35% for white winemaking.
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Effect of smoke application to field-grown Merlot grapevines at key phenolgical growth stages on wine sensory and chemical propertiesKennison, Kristen; Wilkinson, Kerry; Pollnitz, A.; Williams, Hannah; Gibberd, Mark (2011)Background and Aims: Smoke exposure of grapevines and development of smoke taint in wine are issues of increasing incidence and severity. There is limited understanding of the effect of phenological stage at the time of ...
Kennison, Kristen Renee (2011)Smoke derived taint in grapes and wine is an issue of increasing significance and severity for the wine industry internationally. On commencement of this research, insufficient knowledge existed as to the effects of smoke ...
A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected WinesSingh, D.; Zerihun, Ayalsew; Kelly, David; Cain, N.; Nankervis, P.; Downey, M. (2012)Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of smoke impact on winegrapes and wines. However, smoke contains a complex group of compounds that may contribute to smoke taint in winegrapes ...