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|dc.identifier.citation||Australian Journal of Grape and Wine Research, 2009; 15(3):228-237||en|
|dc.description.abstract||Background 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.statementofresponsibility||K.R. Kennison, K.L. Wilkinson, A.P. Pollnitz, H.G. Williams and M.R. Gibberd||en|
|dc.publisher||Australian Society of Viticulture and Oenology||en|
|dc.rights||© 2009 Western Australian Agriculture Authority||en|
|dc.subject||gas chromatography-mass spectrometry; grapevines; guaiacol; smoke taint; Vitis vinifera; volatile phenols||en|
|dc.title||Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine||en|
|pubs.library.collection||Agriculture, Food and Wine publications||en|
|dc.identifier.orcid||Wilkinson, K. [0000-0001-6724-9837]||en|
|Appears in Collections:||Agriculture, Food and Wine publications|
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