The frequency of wildfires has significantly increased in recent years, posing concerns for
many grapegrowers and winemakers. Exposure of grapes to smoke can result in wines with …

In a world grappling with a growing population and shifting climate patterns, ensuring safe
and sustainable food production has emerged as a paramount challenge. Extreme climate …

This study proposes a new method for identifying thiols in red wines by mimicking specific
chemical mechanisms that occur during bottle-aging. It involves the reaction of oak-wood …

Great Bordeaux red wines are known for their distinctive aging bouquet. However, the
nature of volatile chemicals underpinning this sensory expression is not fully understood …

Background and goals Grapes exposed to wildfire smoke and wine produced from
contaminated grapes can be robustly identified through quantitative analysis of smoke …

A significant consequence of climate change is the rising incidence of wildfires. When
wildfires occur close to wine grape (Vitis vinifera) production areas, smoke-derived volatile …

The potential for grapes and wine to be tainted following vineyard exposure to wildfire
smoke is well established, with recent studies suggesting hops and apples (and thus beer …

UV‑C treatment is a non-thermal technology that could be used for the microbiological
stabilisation of must and wine. However, light-in this case UV‑C light-has an impact on wine …

Described here are a series of novel approaches to beverage analysis, including targeted
and untargeted analytical approaches, data curation, and statistical analyses. Targeted …

A significant consequence of climate change is the rising incidence of wildfires. When
wildfires occur close to wine grape (Vitis vinifera) production areas, smoke-derived volatile …