Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly
be identified through their elevated concentrations of volatile phenols and phenolic …

Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December
2019 due to a wildfire, when wine grapes were peppercorn‐size green berries. Previously …

Volatile phenols impart particular aromas to wine. Due to their distinctive aroma
characteristics and low sensory thresholds, volatile phenols can easily influence and modify …

Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant
smokey and ashy flavors. Research has primarily focused on the increased concentration of …

Smoke taint in wine has become a critical issue in the wine industry due to its significant
negative impact on wine quality. Data-driven approaches including univariate analysis and …

When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this
can result in wines with smoky, burnt or ashy attributes that have been linked to the …

In this study, UPLC-MS/MS was used to study the effects of smoking duration and
temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties …

Zinfandel grapes are ubiquitous in California and its wine quality could be negatively
impacted from wildfire smoke. Thus, the occurrence of fires prior to grape harvest presents a …

This study is an investigation of the impact of volatile phenols (VPs) released from burning
wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs …

During wildfires large amounts of volatile phenols (VP's) are released into the air from wood
burning. These compounds absorb through the berry skin, where they are quickly …