Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/78138
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Type: Book chapter
Title: Assessing smoke taint in grapes and wine
Author: Wilkinson, K.
Pinchbeck, K.
Ristic, R.
Baldock, G.
Hayasaka, Y.
Citation: Flavor Chemistry of Wine and Other Alcoholic Beverages, 2012 / Qian, M., Shellhammer, T. (ed./s), pp.57-65
Publisher: American Chemical Society
Publisher Place: United States
Issue Date: 2012
Series/Report no.: ACS Symposium Series; 1104
ISBN: 9780841227903
Statement of
Responsibility: 
Kerry L. Wilkinson, Kerry A. Pinchbeck, Renata Ristic, Gayle A. Baldock and Yoji Hayasaka
Abstract: When wildfires or controlled burns occur in proximity to wine regions, there is potential for vineyard exposure to smoke and consequently, for ‘smoky’, ‘ashy’ sensory attributes, i.e. ‘smoke taint’, to appear in resultant wines. This paper concerns the quantification of glycoconjugates of guaiacol for the assessment of smoke taint in grapes and wine. In particular, this paper describes investigations into: (i) the provenance of guaiacol glycoconjugates in fruit from control (i.e. unsmoked) and smoke-affected grapevines; (ii) the metabolism of guaiacol glycoconjugates during fermentation; and (iii) the possible carry-over of smoke taint between growing seasons.
RMID: 0020128421
DOI: 10.1021/bk-2012-1104.ch004
Appears in Collections:Agriculture, Food and Wine publications

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