A5023688281- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Bee Products Chemical Analysis
- Plant and animal studies
- Olfactory and Sensory Function Studies
- Plant responses to elevated CO2
- Sensory Analysis and Statistical Methods
- Metabolomics and Mass Spectrometry Studies
- Remote Sensing in Agriculture
- Insect Pheromone Research and Control
- Advanced Chemical Sensor Technologies
The University of Adelaide
2020-2024
Australian Wine Research Institute
2021-2024
Australian Research Council
2020-2024
Ernest Gallo Clinic and Research Center
2022
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...
Bushfires are increasing in number and intensity due to climate change. A newly developed low-cost electronic nose (e-nose) was tested on wines made from grapevines exposed smoke field trials. E-nose readings were obtained five experimental treatments: (i) low-density exposure (LS), (ii) high-density (HS), (iii) with in-canopy misting (HSM), two controls: (iv) control (C; no treatment) (v) (CM; treatment). These e-nose used as inputs for machine learning algorithms obtain a classification...
When bushfires occur near wine regions, vineyards are frequently exposed to environmental smoke, which can negatively affect grapes and wine. For evaluating the severity of smoke exposure, volatile phenols their glycosides commonly used as biomarkers exposure. While critical refining taint diagnostics, few studies have comprehensively assessed compositional impact exposure grapes. In this study, Merlot grapevines were post-véraison, with being sampled both pre-smoke repeatedly post-smoke for...
Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that analytical methods used are accurate precise. This study compared variance across nine commercial research laboratories following quantitative analysis same set smoke-tainted wines. In parallel, correlations between interlaboratory consensus values for smoke-taint markers sensory analyses wines were evaluated. For free guaiacol, mean accuracy was 94 ± 11% in model...
<h3>Abstract</h3> <h3>Background and goals</h3> When vineyards are exposed to wildfire smoke, resulting wines may exhibit unpleasant smoky, ashy attributes (i.e., smoke taint). Smoke exposure leads elevated levels of volatile phenols their glycoconjugates in grapes. However, predicting the risk taint wine is challenging because some these markers occur naturally, few studies outside Australia have investigated varietal and/or regional variation. The goal this study was therefore explore...
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...
Wildfires are an increasing problem worldwide, with their number and intensity predicted to rise due climate change. When fires occur close vineyards, this can result in grapevine smoke contamination and, subsequently, the development of taint wine. Currently, there no in-field detection systems that growers use assess whether grapevines have been contaminated by smoke. This study evaluated near-infrared (NIR) spectroscopy as a chemical fingerprinting tool, coupled machine learning, create...
When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due the uptake of smoke-derived volatile compounds that subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters wine. Whereas early research sought understand effects on physiology, grape chemistry, efforts have shifted towards strategic imperative for effective mitigation strategies. This study evaluated extent which excised bunches could be reproducibly tainted during in a...
Background and Aims Grapegrowers winemakers, around the world, are searching for strategies to mitigate compositional sensory consequences of grapevine exposure smoke from wildfires. This study evaluated use activated carbon fabrics as protective coverings uptake smoke-derived volatile phenols by grapes, accordingly, intensity smoky, ashy characters in wine. Methods Results Smoke was applied Mataro with without individual bunches being enclosed bags made three (felt, light cloth heavy...
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...