First Application of Ozone Postharvest Fumigation to Remove Smoke Taint from Grapes

Sanitization of Oak Barrels for Wine—A Review

(2020) Engela Stadler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review

(2019) R. Pandiselvam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances in postharvest technology of the wine grape to improve the wine aroma

(2018) Fabio Mencarelli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds

(2018) Fátima A. Miller et al.   OZONE-SCIENCE & ENGINEERING

Smoke from simulated forest fire alters secondary metabolites in Vitis vinifera L. berries and wine

(2018) Matthew Noestheden et al.   PLANTA

The Effects of Ozone-Enriched Storage Atmosphere on Pesticide Residues and Physicochemical Properties of Table Grapes

(2018) Hakan Karaca   OZONE-SCIENCE & ENGINEERING

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties

(2016) Francesco Cravero et al.   FOOD RESEARCH INTERNATIONAL

Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

(2015) M.P. Krstic et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Ozone sensing and early signaling in plants: An outline from the cloud

(2015) Marie-Noëlle Vaultier et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Influence of Short-Term Postharvest Ozone Treatments in Nitrogen or Air Atmosphere on the Metabolic Response of White Wine Grapes

(2015) Katya Carbone et al.   Food and Bioprocess Technology

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

(2015) Rinaldo Botondi et al.   FOOD CHEMISTRY

Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety

(2013) María de las Nieves López de Lerma et al.   FOOD RESEARCH INTERNATIONAL

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

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

Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics

(2011) Anthea L. Fudge et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electronic nose to study postharvest dehydration of wine grapes

(2010) Marco Santonico et al.   FOOD CHEMISTRY

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