Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/68656
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dc.contributor.authorKennison, K.en
dc.contributor.authorWilkinson, K.en
dc.contributor.authorPollnitz, A.en
dc.contributor.authorWilliams, H.en
dc.contributor.authorGibberd, M.en
dc.date.issued2009en
dc.identifier.citationAustralian Journal of Grape and Wine Research, 2009; 15(3):228-237en
dc.identifier.issn1322-7130en
dc.identifier.issn1755-0238en
dc.identifier.urihttp://hdl.handle.net/2440/68656-
dc.description.abstractBackground and Aims: Grapevine smoke exposure has been reported to produce smoke aromas in wine, resulting in ‘smoke taint’. This study describes the application of smoke to field-grown grapevines between veraison and harvest to investigate the effect of timing and duration of smoke exposure on wine composition and sensory attributes. Methods and Results: Smoke was applied to grapevines as either a single smoke exposure to different vines at veraison or at 3, 7, 10, 15, 18 or 21 days post-veraison or repeated smoke exposures to the same vines at veraison and then at 3, 7, 10, 15, 18 and 21 days post-veraison. Gas chromatography-mass spectrometry analysis of guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol showed elevated levels in all wines produced from fruit from smoked grapevines. Repeated smoke exposures had a cumulative effect on the concentration of these compounds. A trained sensory panel identified the aromas of ‘burnt rubber’, ‘smoked meat’, ‘leather’ and ‘disinfectant’ in all wines derived from smoke-exposed grapevines but not in control wines. Conclusions: Smoke application to field-grown grapevines between veraison and harvest can influence the accumulation of volatile phenols and intensity of smoke aromas in resultant wines. A peak period of vine sensitivity to smoke at 7 days post-veraison is identified. Repeated smoke exposures have a cumulative effect. Significance of the Study: This is the first study to report the deliberate and controlled smoke application to field-grown grapevines demonstrating the timing and duration of smoke exposure to significantly affect wine chemical and sensory characters.en
dc.description.statementofresponsibilityK.R. Kennison, K.L. Wilkinson, A.P. Pollnitz, H.G. Williams and M.R. Gibberden
dc.language.isoenen
dc.publisherAustralian Society of Viticulture and Oenologyen
dc.rights© 2009 Western Australian Agriculture Authorityen
dc.subjectgas chromatography-mass spectrometry; grapevines; guaiacol; smoke taint; Vitis vinifera; volatile phenolsen
dc.titleEffect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wineen
dc.typeJournal articleen
dc.identifier.rmid0020112012en
dc.identifier.doi10.1111/j.1755-0238.2009.00056.xen
dc.identifier.pubid28052-
pubs.library.collectionAgriculture, Food and Wine publicationsen
pubs.verification-statusVerifieden
pubs.publication-statusPublisheden
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]en
Appears in Collections:Agriculture, Food and Wine publications

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