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    A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint

    213627_Kelly 2014.pdf (5.208Mb)
    Access Status
    Open access
    Authors
    Kelly, David Paul
    Date
    2014
    Supervisor
    Dr Kliti Grice
    Dr Ayalsew Zerihun
    Dr Mark Gibberd
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    School
    School of Science, Department of Environment and Agriculture
    URI
    http://hdl.handle.net/20.500.11937/1075
    Collection
    • Curtin Theses
    Abstract

    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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