Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
Authors
Keywords
-
Journal
MOLECULES
Volume 20, Issue 5, Pages 8913-8927
Publisher
MDPI AG
Online
2015-05-18
DOI
10.3390/molecules20058913
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Various Influences of Harvest Date and Fruit Sugar Content on Different Wine Flavor and Aroma Compounds
- (2014) P. K. Boss et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines
- (2014) Christine M. Mayr et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Evaluation of Salinity Effects on Ionic Balance and Compatible Solute Contents in Nine Grape (VitisL.) Genotypes
- (2014) Nayer Mohammadkhani et al. JOURNAL OF PLANT NUTRITION
- Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines
- (2013) R. Ristic et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Amelioration of smoke taint in wine by treatment with commercial fining agents
- (2012) A.L. FUDGE et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Rapid Method for Proline Determination in Grape Juice and Wine
- (2012) Danfeng Long et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and Wine
- (2012) Yoji Hayasaka et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine
- (2012) Mango Parker et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must
- (2012) Eric G. Dennis et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption
- (2011) A.L. FUDGE et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties
- (2011) K.R. KENNISON et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine
- (2011) K.L. WILKINSON et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- The effect of winemaking techniques on the intensity of smoke taint in wine
- (2011) R. RISTIC et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production
- (2011) Ciarán G. Forde et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis
- (2010) Kerry A. Dungey et al. FOOD CHEMISTRY
- Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke
- (2010) Yoji Hayasaka et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Identification of a β- d -glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke
- (2009) Y. Hayasaka et al. ANALYTICA CHIMICA ACTA
- Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine
- (2009) K.R. KENNISON et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Changes in the Volatile Compound Production of Fermentations Made from Musts with Increasing Grape Content
- (2009) Robert A. Keyzers et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
- (2008) Michael Czerny et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke
- (2008) Kristen R. Kennison et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started