Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine

Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines

(2022) Phillip Crews et al.   JOURNAL OF NATURAL PRODUCTS

Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols

(2022) James W. Favell et al.   MOLECULES

Comparison of lignin distribution, structure, and morphology in wheat straw and wood

(2022) Liming Zhang et al.   INDUSTRIAL CROPS AND PRODUCTS

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

(2021) Ysadora A. Mirabelli-Montan et al.   MOLECULES

Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine

(2021) Kerry Wilkinson et al.   MOLECULES

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

(2020) Colleen Szeto et al.   MOLECULES

Quantitating Volatile Phenols in Cabernet Franc Berries and Wine after On-Vine Exposure to Smoke from a Simulated Forest Fire

(2018) Matthew Noestheden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitating Organoleptic Volatile Phenols in Smoke-Exposed Vitis vinifera Berries

(2017) Matthew Noestheden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine

(2016) Renata Ristic et al.   Theoretical and Experimental Plant Physiology

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

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

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

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

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

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