Добірка наукової літератури з теми "Smoke taint"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся зі списками актуальних статей, книг, дисертацій, тез та інших наукових джерел на тему "Smoke taint".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Статті в журналах з теми "Smoke taint"
1
Summerson, Vasiliki, Claudia Gonzalez Viejo, Alexis Pang, Damir D. Torrico, and Sigfredo Fuentes. "Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine." Beverages 7, no. 1 (January 25, 2021): 7. http://dx.doi.org/10.3390/beverages7010007.
Повний текст джерелаАнотація:
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 world. Smoke taint is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, and “smoked meats”, resulting in wine that is unpalatable and hence unprofitable. Unfortunately, current climate change models predict a broadening of the window in which bushfires may occur and a rise in bushfire occurrences and severity in major wine growing regions such as Australia, Mediterranean Europe, North and South America, and South Africa. As such, grapevine smoke exposure and smoke taint in wine are increasing problems for growers and winemakers worldwide. Current recommendations for growers concerned that their grapevines have been exposed to smoke are to conduct pre-harvest mini-ferments for sensory assessment and send samples to a commercial laboratory to quantify levels of smoke-derived volatiles in the wine. Significant novel research is being conducted using spectroscopic techniques coupled with machine learning modeling to assess grapevine smoke contamination and taint in grapes and wine, offering growers and winemakers additional tools to monitor grapevine smoke exposure and taint rapidly and non-destructively in grapes and wine.
2
Modesti, Margherita, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, and Kerry Wilkinson. "Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes." Molecules 26, no. 6 (March 23, 2021): 1798. http://dx.doi.org/10.3390/molecules26061798.
Повний текст джерелаАнотація:
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.
3
Szeto, Colleen, Renata Ristic, and Kerry Wilkinson. "Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials." Molecules 27, no. 5 (March 3, 2022): 1667. http://dx.doi.org/10.3390/molecules27051667.
Повний текст джерелаАнотація:
When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine. Whereas early research sought to understand the effects of smoke on grapevine physiology, and grape and wine chemistry, research efforts have shifted towards the strategic imperative for effective mitigation strategies. This study evaluated the extent to which excised grape bunches could be reproducibly tainted during smoke exposure in a purpose-built ‘smoke box’. The volatile phenol composition of grapes exposed to smoke for 30 min was similar to that of smoke-affected grapes from field trials involving grapevine exposure to smoke. Some variation was observed between replicate smoke treatments, but implementing appropriate controls and experimental replication enabled the smoke box to be used to successfully evaluate the efficacy of several agrochemical sprays and protective coverings as methods for mitigating the smoke exposure of grapes. Whereas the agrochemical sprays did not provide effective protection from smoke, enclosing grape bunches in activated carbon fabric prevented the uptake of up to 98% of the smoke-derived volatile phenols observed in smoke-affected grapes. As such, the study demonstrated not only a convenient, efficient approach to smoke taint research that overcomes the constraints associated with vineyard-based field trials, but also a promising new strategy for preventing smoke taint.
4
Oberholster, Anita, Yan Wen, Sandra Dominguez Suarez, Jesse Erdmann, Raul Cauduro Girardello, Arran Rumbaugh, Bishnu Neupane, Charles Brenneman, Annegret Cantu, and Hildegarde Heymann. "Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine." Molecules 27, no. 5 (March 7, 2022): 1732. http://dx.doi.org/10.3390/molecules27051732.
Повний текст джерелаАнотація:
There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy characters to a wine. This research aimed to compare all the suggested wine mitigation strategies that evolved from prior research using smoke-impacted grapes under identical winemaking conditions except for the parameter under investigation. Cabernet Sauvignon grapes were received from three areas with varying amounts of smoke exposure in Northern California. Gas chromatography combined with mass spectrometry (GC-MS) and descriptive analyses were performed to correlate the volatile phenol composition to smoke taint characteristics. The winemaking variables investigated were the use of different fermentation yeasts, oak additions, and fermentation temperatures. Among other attributes, smokiness and ashy aftertaste were significantly different among the wines, showing a clear difference between the wines made from smoke-impacted fruit and the control wines made from non-impacted fruit. Findings indicate that mitigation strategies during red wine fermentation have a limited impact on the extraction of smoke-taint markers and the expression of smoke-taint sensory characteristics.
5
Szeto, Colleen, Renata Ristic, Dimitra Capone, Carolyn Puglisi, Vinay Pagay, Julie Culbert, WenWen Jiang, Markus Herderich, Jonathan Tuke, and Kerry Wilkinson. "Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking." Molecules 25, no. 16 (August 14, 2020): 3720. http://dx.doi.org/10.3390/molecules25163720.
Повний текст джерелаАнотація:
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 free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate during winemaking. A significant delay was observed in the conversion of volatile phenols to their corresponding glycoconjugates, which suggests sequestration, the presence of intermediates within the glycosylation pathway and/or other volatile phenol storage forms. This finding has implications for industry in terms of detecting smoke-affected grapes following vineyard smoke exposure. The potential for an in-canopy sprinkler system to mitigate the uptake of smoke-derived volatile phenols by grapes, by spraying grapevines with water during smoke exposure, was also evaluated. While “misting” appeared to partially mitigate the uptake of volatile phenols by grapes during grapevine exposure to smoke, it did not readily influence the concentration of volatile phenols or the sensory perception of smoke taint in wine. Commercial sensors were used to monitor the concentration of smoke particulate matter (PM) during grapevine exposure to low and high density smoke. Similar PM profiles were observed, irrespective of smoke density, such that PM concentrations did not reflect the extent of smoke exposure by grapes or risk of taint in wine. The sensors could nevertheless be used to monitor the presence of smoke in vineyards during bushfires, and hence, the need for compositional analysis of grapes to quantify smoke taint marker compounds.
6
Mirabelli-Montan, Ysadora A., Matteo Marangon, Antonio Graça, Christine M. Mayr Marangon, and Kerry L. Wilkinson. "Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review." Molecules 26, no. 6 (March 17, 2021): 1672. http://dx.doi.org/10.3390/molecules26061672.
Повний текст джерелаАнотація:
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 issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.
7
Fuentes, Sigfredo, Eden Jane Tongson, Roberta De Bei, Claudia Gonzalez Viejo, Renata Ristic, Stephen Tyerman, and Kerry Wilkinson. "Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach." Sensors 19, no. 15 (July 30, 2019): 3335. http://dx.doi.org/10.3390/s19153335.
Повний текст джерелаАнотація:
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 can affect wines, producing smoke-taint. At present, there are no available practical in-field tools available for detection of smoke contamination or taint in berries. This research proposes a non-invasive/in-field detection system for smoke contamination in grapevine canopies based on predictable changes in stomatal conductance patterns based on infrared thermal image analysis and machine learning modeling based on pattern recognition. A second model was also proposed to quantify levels of smoke-taint related compounds as targets in berries and wines using near-infrared spectroscopy (NIR) as inputs for machine learning fitting modeling. Results showed that the pattern recognition model to detect smoke contamination from canopies had 96% accuracy. The second model to predict smoke taint compounds in berries and wine fit the NIR data with a correlation coefficient (R) of 0.97 and with no indication of overfitting. These methods can offer grape growers quick, affordable, accurate, non-destructive in-field screening tools to assist in vineyard management practices to minimize smoke taint in wines with in-field applications using smartphones and unmanned aerial systems (UAS).
8
Yang, Ruiwen, Armando Alcazar-Magana, Yanping L. Qian, and Michael C. Qian. "Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry." Molecules 26, no. 18 (September 16, 2021): 5613. http://dx.doi.org/10.3390/molecules26185613.
Повний текст джерелаАнотація:
Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile phenols such as guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and o-, p-, m-cresols have been suggested to be related to smoke-exposed grape and wine. This paper describes an analytical approach based on ethylene glycol/polydimethylsiloxane (EG/PDMS)-stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) to quantify or estimate the concentrations of some smoke-related volatile phenols in wines. Correlation coefficients with R2 ≥ 0.990 were obtained. This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. Recovery for the targeted volatile phenols ranged from 72.2% to 142.4% in the smoke-tainted wine matrix, except for 4-vinylguaiacol. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. The approach provides another tool to evaluate wine smoke exposure and potential smoke taint.
9
Favell, James W., Kerry L. Wilkinson, Ieva Zigg, Sarah M. Lyons, Renata Ristic, Carolyn J. Puglisi, Eric Wilkes, et al. "Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols." Molecules 27, no. 15 (July 30, 2022): 4892. http://dx.doi.org/10.3390/molecules27154892.
Повний текст джерелаАнотація:
Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across nine commercial and research laboratories following quantitative analysis of the same set of smoke-tainted wines. In parallel, correlations between the interlaboratory consensus values for smoke-taint markers and sensory analyses of the same smoke-tainted wines were evaluated. For free guaiacol, the mean accuracy was 94 ± 11% in model wine, while the free cresols and 4-methylguaiacol showed a negative bias and/or decreased precision relative to guaiacol. Similar trends were observed in smoke-tainted wines, with the cresols and glycosidically bound markers demonstrating high variance. Collectively, the interlaboratory results show that data from a single laboratory can be used quantitatively to understand smoke-taint. Results from different laboratories, however, should not be directly compared due to the high variance between study participants. Correlations between consensus compositional data and sensory evaluations suggest the risk of perceivable smoke-taint can be predicted from free cresol concentrations, overcoming limitations associated with the occurrence of some volatile phenols, guaiacol in particular, as natural constituents of some grape cultivars and of the oak used for barrel maturation.
10
Summerson, Vasiliki, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang, and Sigfredo Fuentes. "Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme." Fermentation 7, no. 3 (July 16, 2021): 119. http://dx.doi.org/10.3390/fermentation7030119.
Повний текст джерелаАнотація:
The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates.
Дисертації з теми "Smoke taint"
1
Kennison, Kristen Renee. "Smoke derived taint in grapes and wine." Thesis, Curtin University, 2011. http://hdl.handle.net/20.500.11937/1506.
Повний текст джерелаАнотація:
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 on grapevines and the development of smoke taint in wine, with no substantial published information. This research was undertaken to investigate the effect of smoke exposure to grapevines on the development of smoke aromas, flavours and compounds in final wines. As such, this study pioneers the purposeful application of smoke to grape bunches and field-grown grapevines to establish the direct link between smoke exposure and the development of smoke taint in wine.This research identified key periods of grapevine sensitivity to smoke uptake as: (1) from shoots 10 cm in length to full-bloom (low levels of smoke taint); (2) from berries pea size to the onset of veraison (variable levels of smoke taint); and (3) from 7 days post veraison to harvest (high levels of smoke taint). A novel smoke application methodology consisting of a smoke generator and greenhouse-grade tent was developed to facilitate the accurate application of smoke treatments to field-grown grapevines. Smoke treatments were applied to grapevines at key stages during the seasonal growth cycle, on repeated occasions and at a range of densities and durations.Elevated concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol and furfural were detected, by gas chromatography-mass spectrometry analysis, in wines made from fruit exposed to smoke; whereas these compounds were either not detected or detected in trace concentrations in wines produced from unsmoked (control) fruit. Wine sensory analysis established a difference between smoked and unsmoked wines, with smoked wines exhibiting ‘smoky’, ‘dirty’, ‘earthy’, ‘burnt’ and ‘smoked meat’ aromas. The density and duration of smoke exposure to grapevines was found to affect the chemical composition and sensory properties of wine and repeated smoke applications demonstrated a cumulative effect.
2
Kelly, David Paul. "A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint." Thesis, Curtin University, 2014. http://hdl.handle.net/20.500.11937/1075.
Повний текст джерелаАнотація:
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.
3
Fudge, Anthea Leigh. "Analysis and amelioration of smoke taint in wine." Thesis, 2015. http://hdl.handle.net/2440/100716.
Повний текст джерелаАнотація:
The occurrence of smoke taint in wine is of worldwide concern for grape growers, winemakers and the wine industry. An improved understanding of the impact of bushfire smoke on grapes and wine is important to enable industry to overcome this challenge. Smoke taint occurs when vineyards are exposed to smoke from bushfires or prescribed bums and can result in wine which exhibits undesirable smoky and ashy aromas and flavours. The prior research summarised in Chapter 1 addresses many of the early knowledge gaps concerning the impact of smoke on grape and wine quality such as: the composition of smoke taint, including identification of several of the volatile compounds involved, and the complex sensory properties imparted to wine that cause the detrimental effects to wine quality. However, these studies do not offer industry many practical solutions to mitigate the incidence or severity of smoke taint. This research reported in Chapter 2 describes several methods for ameliorating smoke taint in wine; i.e. the efficacy of (i) reverse osmosis (RO) and solid phase adsorption, and (ii) commercial fining agents, as treatments for smoke tainted wine. The ability of these methods to reduce the perception of smoke-related sensory attributes and concentrations of smoke-derived volatile phenols are described in two papers, which form the basis for this chapter on the amelioration of smoke taint in wine. The studies reported in Chapter 3 describe the use of spectroscopy as a rapid analytical method for screening wines for smoke taint. The capability of spectroscopic techniques, in combination with chemometrics, to be used for the classification and discrimination of wine are also introduced. The need for rapid detection of smoke taint in grapes and wines was identified as a priority for industry following the demand for analysis of grapes and wine after a fire event. Winemakers operate under considerable time and resource constraints during vintage, thus rapid determinations of fruit quality, including the assessment of smoke exposure by fruit, are required. A predictive method employing mid-infrared (MIR) spectroscopy was developed by scanning control and smoke-affected wines, and applying multivariate data analysis techniques to the resulting data, to generate a calibration model for the classification of smoke tainted wines. Two-dimensional correlation spectroscopy (2D-COS) was also investigated as a novel method for characterising smoke taint in wines. Again, two papers are presented as the basis for a chapter concerning the spectroscopic analysis of smoke taint in wine.Thesis (Ph.D.) (Research by Publication) -- University of Adelaide, School of Agriculture, Food and Wine, 2015.
4
van, der Hulst Lieke. "The analysis of grapevine response to smoke exposure." Thesis, 2018. http://hdl.handle.net/2440/113378.
Повний текст джерелаАнотація:
Smoke taint is a fault found in wines made from grapes exposed to bushfire smoke. It is
characterised by objectionable smoky and ashy aromas and flavours, which have been
attributed to the presence of smoke derived volatile phenols, in free and glycoconjugate
forms. Chapter 1 comprises a summary of the impact of bushfires on the wine industry
and a review of previous smoke taint research, which includes many investigations into
the composition of wine produced from smoke-affected fruit. Gaps of knowledge are
identified in Chapter 1, and the issues addressed in this thesis are identified and
summarised in the research aims.
Chapter 2 describes a field trial that investigated the accumulation of smoke taint
precursors in three Vitis vinifera cultivars, Sauvignon Blanc, Chardonnay and Merlot, at
different time points, following grapevine exposure to smoke under experimental
conditions. Varietal differences in volatile phenol glycoconjugate profiles were observed;
interestingly, these profiles also differed between samples harvested 1 day after smoke
exposure and samples harvested at maturity. An evaluation of the effect of an
agrichemical applied to grapevine fruit and foliage as a physical barrier to prevent the
uptake of smoke is also reported; together with the results of an investigation into the
potential for reflectance spectroscopy, measured using a handheld spectrometer, to detect
smoke-affected fruit. A subsequent field trial sought to further verify the use of a second
agrichemical to mitigate the impacts of grapevine exposure to smoke; and reflectance
spectroscopy to evaluate smoke exposure in the vineyard and is also included in Chapter
2.
Whereas the glycosylation of smoke derived volatile phenols in grapevine fruit and leaves
following exposure to smoke is reasonably well understood, the biochemical and molecular consequences of grapevine smoke exposure have received comparatively little
consideration. The research described in Chapter 3 endeavours to address this knowledge
gap through investigations into the expression of grapevine glycosyltransferases (GTs)
following smoke exposure. Higher expression profiles of certain sets of genes (including
heat shock proteins and putative GTs) were identified through RNA sequencing of two
grape cultivars grown as potted grapevines in a growth room. Selected GT candidates
were analysed in a subsequent field trial, in which Q-PCR expression analysis showed
higher expression of two GT1 family genes at specific time points; with differential
expression found to be highest in skin, rather than pulp, fractions following smoke
exposure.
To date, the occurrence of smoke taint has not been reported in crops other than grapes,
despite the proximity of bushfires in regions comprising broader agricultural production.
The final chapter of experimental work in this thesis, Chapter 4, describes analysis of a
field trial involving the application of smoke to apple trees, to investigate whether or not
apples can be similarly affected by smoke.
Chapter 5 reflects on the experimental work described in this thesis, including a
discussion towards challenges and future directions in the research of smoke taint.Thesis (Ph.D.) (Research by Publication) -- University of Adelaide, School of Agriculture, Food and Wine, 2018
5
Dang, Chao. "Exploration of Using Cyclodextrins as Novel Additives and Fining Agents in Wine." Thesis, 2018. http://hdl.handle.net/2440/120392.
Повний текст джерелаАнотація:
Volatile phenols are responsible for some off-odours in wine, for example, the objectionable smoky, ashy notes associated with smoke taint and the sweaty, horsey, barnyard character associated with Brettanomyces. Various strategies have been evaluated for use by the wine industry to ameliorate wines with excessive levels of volatile phenols. The current project aimed to explore cyclodextrins (CDs) as a novel approach to amelioration. CDs are a group of glucose-based oligosaccharides, which are characterised by their truncated cone structure, and hydrophilic outer surface and hydrophobic inner cavity. These properties offer CDs the ability to form inclusion complexes with hydrophobic guest molecules in aqueous environments, which has been exploited by various industries, including the food and beverage industries. Chapter 1 comprises a review of literature concerning smoke taint and CDs. The limited knowledge regarding interaction between CDs and wine constituents is discussed, and then the research aims are stated. Chapter 2 comprises a study into the formation of inclusion complexes between CDs and volatile phenols in model wine, confirmed by sensory and nuclear magnetic resonance (NMR) analysis techniques. A limitation associated with conventional headspace gas chromatography mass spectrometry (HS GC-MS), namely the interaction of CD with the normalising standard is identified. A new HS GC-MS method is therefore developed to address this issue by isolating the normalising standard from the sample mixture as an additional liquid phase that still shares the same headspace during sample extraction. The inclusion of volatile phenols by CDs is then characterised using the validated method, demonstrating the reduction in headspace residuals of volatile phenols, following the addition of CD. Chapter 3 explores the potential of CD polymers to remove volatile phenols from a model wine system. The preparation of hexamethylene diisocyanate (HDI) crosslinked CD polymers is described. Several parameters influencing the removal of volatile phenols by CD polymers are then characterised, for example, the time required to achieve adsorption equilibrium, isotherms (Langmuir and Freundlich models), adsorption capacity and reusability. A batch adsorption test described in this chapter achieved up to 77% removal of volatile phenols. Chapter 4 adopts the methods and materials developed in previous chapters, and describes the impact of CDs and CD polymers, when used as treatments for smoke taint, on wine parameters. The treatments were applied to smoke affected must at different stages of fermentation. Reductions in the headspace concentrations of volatile phenols was observed following treatment, but certain aroma compounds were also lost, based on HS GC-MS and sensory analysis. The potential for a CD polymer to remove volatile phenol glycoconjugates was also investigated. Chapter 5 summarises key findings from this thesis and discusses future directions for related research.Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2018
Частини книг з теми "Smoke taint"
1
Wilkinson, Kerry L., Kerry A. Pinchbeck, Renata Ristic, Gayle A. Baldock, and Yoji Hayasaka. "Assessing Smoke Taint in Grapes and Wine." In ACS Symposium Series, 57–65. Washington, DC: American Chemical Society, 2012. http://dx.doi.org/10.1021/bk-2012-1104.ch004.
Повний текст джерела
2
Chong, Hui Hui, and Michael T. Cleary. "Smoke Taint Aroma Assessment in 2008 California Grape Harvest." In ACS Symposium Series, 67–79. Washington, DC: American Chemical Society, 2012. http://dx.doi.org/10.1021/bk-2012-1104.ch005.
Повний текст джерела
3
"8. Smoke Taint." In Flawless, 135–47. University of California Press, 2019. http://dx.doi.org/10.1525/9780520971318-009.
Повний текст джерелаТези доповідей конференцій з теми "Smoke taint"
1
Fuentes, Sigfredo, Vasiliki Summerson, Eden Tongson, and Claudia Gonzalez Viejo. "Novel Digital Technologies to Assess Smoke Taint in Wine Using Non-Invasive Chemical Fingerprinting, a Low-Cost Electronic Nose, and Artificial Intelligence." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-10958.
Повний текст джерела