Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report uptake and glycosylation phenols by following exposure Cabernet Sauvignon vines smoke, their fate during winemaking. A significant delay was observed conversion corresponding glycoconjugates, suggests sequestration, intermediates within pathway and/or other phenol storage This...

The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester content), foaming properties, quality of 50 Australian sparkling white wines, representing the four key production methods, that is, Méthode Traditionelle (n = 20), transfer 10), Charmat carbonation were studied. wines typically rated highest in higher alcohol protein contents, but lower residual sugar total phenolics, than other wines. They also exhibited foam volume stability, which might be...

In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for classification sparkling wine style quality. Australian wines (n = 139) comprising range styles (i.e., white, rosé, red, Prosecco Moscato) were analyzed by ATR-MIR spectroscopy multivariate data analysis. The MIR spectra 50 white wines, produced...

Purpose This paper aims to provide further insight into factors influencing Australian consumers’ purchasing preferences for sparkling wine, including champagne. Design/methodology/approach Focus groups were conducted and thematic analysis was undertaken identify wine preferences. Findings Personal taste found influence choice of a rather than another type beverage, selection particular style brand wine. Country or region origin be important, often linked the product being Brand image,...

Background and Aims There is considerable diversity amongst the styles of sparkling white wine produced in Australia, from relatively simple, fruit-forward wines to those that exhibit complexity due yeast autolysis ageing. This study profiled sensory characteristics quality made via different methods production (carbonation, Charmat, transfer Méthode Traditionelle) determined consumer preferences for Australian styles. Methods Results The profiles ratings 50 were by descriptive analysis...

Proteins and amino acids are known to influence the foam characteristics of sparkling wines. However, it is unclear what extent they promote formation and/or stability. This study aimed investigate effect protein content acid composition, measured via bicinchoninic assay high-performance liquid chromatography, respectively, on foaming properties 28 white wines, made by different production methods. Foam volume stability were determined using a robotic pourer computer vision algorithms....

When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this can result in wines with smoky, burnt ashy attributes that have been linked the presence of elevated concentrations volatile phenols phenolic glycosides. These smoky flavours considered undesirable by winemakers, but there is little information about how consumers respond smoke-affected wines. To investigate whether negatively when wine tasted blind, three studies assessing sets Pinot noir rosé,...

A new method for the construction of tetrahydropyrans derived from readily available 1,2-dioxines containing a tethered hydroxyl moiety is described. The reaction proceeds via base-catalyzed rearrangement to either isomeric cis or trans γ-hydroxy enones followed by intramolecular oxa-Michael addition group.

When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing duration of grapevine smoke exposure, fruit become tainted. Smoke-derived volatile compounds, including phenols, impart unpleasant smoky, ashy characters wines made from smoke-affected grapes, leading substantial revenue losses where are perceivably This study investigated potential for post-harvest ozone treatment grapes mitigate intensity taint in wine. Merlot grapevines were at...

Sparkling wine represents a small but significant proportion of the Australian industry’s total production. Yet, Australia remains importer French Champagne. This study investigated consumer preferences for sparkling vs. Champagne and any compositional and/or sensorial bases these preferences. A range wines were analyzed by MIR spectroscopy to determine if could be differentiated according country origin. subset wines, comprising two Champagnes, three selected (i) descriptive analysis...

An increase in bushfires and wildfires globally consequent smoke exposure of grapevines has seen an elevated need for remediation options to manage the impact taint wine industry. Two commercially available activated carbons (PS1300 CASPF) were evaluated at 1, 2, 4 g/L with juice from smoke-affected Pinot Noir Chardonnay grapes. PS1300 CASPF treatments removed up 75 92% phenolic glycosides rosé juice, respectively, both virtually all (i.e., 98–99%) highest dose rate (4 g/L). The free...

This paper describes the use of frozen-stored red must as an alternative to fresh permit research fermentations outside vintage period. Additionally, fermentation size (20, 50, and 300 kg) was also compared. Chemical analyses six wines showed little variation in color profiles final ethanol organic acid concentrations. More importantly from a winemaking point view, descriptive sensory analysis revealed that all across each treatment scale compared very well other. Key differences were...

Background and Aims In recent years, there has been significant growth in the popularity, therefore sales, of Moscato Australia. The aim this study was to determine sensory quality variation amongst Australian wines, as well consumer acceptance different styles Moscato. Methods Results profile 24 wines determined by descriptive analysis using a trained panel, while ratings were an expert panel sparkling winemakers wine show judges. Statistical attribute facilitated selection subset...

Grapevines are capable of absorbing volatile compounds present in the vineyard during growing season, and some cases, volatiles have been found to accumulate fruits or leaves glycoconjugate forms, that is, with one more sugar moieties attached. The presence oak lactone wine is usually attributable maturation, but has detected wines made fruit from grapevines treated extract lactone. This study investigated accumulation glycoconjugates 3-methyl-4-hydroxyoctanoic acid (i.e., ring-opened form...

A concise, high yielding route to the naturally occurring enantiomer of grenadamide utilizing a 3,6-disubstituted 1,2-dioxine starting material is presented. The allows for ease in synthesizing derivatives varying at cyclopropyl carbons 2 and 3, with access both enantiomers. Evidence phosphorus-assisted deprotonation 1,2-dioxines also discussed.

Taint in grapes and wine following vineyard exposure to bushfire smoke continues challenge the financial viability of grape producers worldwide. In response, researchers are studying chemical, sensory physiological consequences grapevine exposure. However, studies involving winemaking trials often limited by availability suitable quantities smoke-affected grapes, either from vineyards exposed or field application grapevines. This study compared accumulation volatile phenol glycosides (as...

This study investigated consumer preferences for different styles of sparkling wine and the influence style occasion on purchasing consumption behavior. Australian consumers (n = 203) completed an online survey blind tasting representative commercial wines, including Champagne. Wine sensory profiles were determined by descriptive analysis using a trained panel 12) segmented into ‘No Frills’, ‘Aspirant’ ‘Enthusiast’ clusters Fine Instrument. Consumer perceptions, liking measured 9-point...

Due to the increasing frequency of wildfires in recent years, there is a strong need for developing mitigation strategies manage impact smoke exposure vines and occurrence ‘smoke taint’ wine. One plausible approach would be prevent or inhibit uptake volatile phenols from into grape berries vineyard. In this study we describe model system developed evaluating under controlled conditions effectiveness range surface coatings (including existing horticultural sprays) reducing/preventing their...

It is not uncommon for research and quality control samples, including carbonated beverage to be refrigerated or frozen during peak periods of production and/or sampling, when analytical demand exceeds instrumental capacity. However, the effect sub‐ambient temperatures on composition storage has been well characterized. Mid‐infrared (MIR) spectroscopy combined with principal component analysis (PCA) traditional chemical analyses were used evaluate effects refrigeration (for 1 week) freezing...

This study investigated the perceptions and preferences of Australian wine consumers towards different styles sparkling wine, including French Champagne white, red rosé Moscato Prosecco. An online survey 1027 regular captured demographic information, preferences, typical spending consumption patterns. Consumers were segmented into three distinct clusters (‘No Frills’, ‘Aspirants’ ‘Enthusiasts’) using Fine Wine Instrument model. The majority No Frills female typically consumed once per month....

Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need labeled as products. In this study, changes in composition sensory profiles Chardonnay (n = 2) Shiraz were compared at bottling, then again after 12 months bottle aging. Flavorings also analyzed by gas chromatography-mass spectrometry (GC-MS) determine key constituents responsible for profiles....

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed address recurring incidence bushfires in or near regions. Recent research demonstrated potential for post-harvest ozonation moderately smoke-exposed grapes reduce both concentration taint marker compounds (i.e., volatile phenols their glycosides) perceived intensity wine, depending dose duration ozone treatment. The current study further evaluated efficacy as a...