Impact of Smoke Exposure on Wine PDF Download
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Author: James Osborne
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 5
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Book Description
Recent wildfires have exposed grapes in some areas to high levels of smoke that can affect wine quality. While there's still a lot we don't know, certain practices can help. Grape growers can identify affected grape lots early and reduce skin contact during processing. These practices may reduce the impact of smoke on sensory characteristics of wine.
Author: James Osborne
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 5
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Book Description
Recent wildfires have exposed grapes in some areas to high levels of smoke that can affect wine quality. While there's still a lot we don't know, certain practices can help. Grape growers can identify affected grape lots early and reduce skin contact during processing. These practices may reduce the impact of smoke on sensory characteristics of wine.
Author: Garrett Lattanzio
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages :
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Book Description
Trials were conducted to investigate the effects of wildfire smoke exposure over a duration of up to 48 hours on the chemical properties of wine grapes and resulting wines. Hoop-houses were constructed over rows of vines to contain smoke generated by for the trials. Experiments took place at the Washington State University Roza research vineyard located in Prosser, WA. Sixty vines of Cabernet Sauvignon, two control groups, front and back (of hoop-house), and two treatment groups, front and back (n=4) and Merlot, two control groups, front and back, and three treatment groups, front, back, and mixed (n=5) were smoked in separate vineyard trials using fuel sources common to wildfires in 2017. Four trials were conducted in 2018 using only Merlot vines, smoke treatments were done based on berry maturity including at pre veraison, 50% veraison, 3 weeks post 50% veraison, and 6 weeks post 50% veraison. Each of these trials had two control groups, front and back, and two treatment groups, front and back (n=4 for all trials). Berry samples were taken at various time points throughout the smoke treatments and analyzed for the presence of smoke taint related compounds. Experimental wines were made from the treatments and controls and sampled daily during fermentation to monitor the extraction of smoke compounds. The chemical composition of grapes and resulting wines was used to model differences among samples using discriminant analysis. Smoked grape samples at the end of each trial were readily differentiated from the samples taken at the beginning of each trial. Wines made from smoke exposed grapes could be separated from those made from control fruit. The compounds important for differentiating among the grape and wine samples included smoke derived thermal degradation products of lignin, including volatile phenols and their glycosides. Based on results from these trials, more analysis of data is needed, but it is expected that this study will lend to the development of smoke taint determination methods for use in the wine industry. It is the hope that this research will shed light on the contribution of previously unrecognized compounds on smoke taint in wine.
Author: Sandra Dominguez Suarez
Publisher:
ISBN: 9781392894279
Category :
Languages : en
Pages :
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Book Description
Almost all research regarding smoke taint has been undertaken in Australia covering vine susceptibility, potential mitigation actions during winemaking to limit smoke taint expression and potential ways to remove smoke taint in the final wines. A thorough review of published smoke taint research indicated large gaps in knowledge and inconsistent results. The objective of this research was to compare all the suggested wine protocols that evolved from prior research using smoke impacted grapes under identical winemaking conditions except for the parameter under investigation. All investigations were performed at the UC Davis Research and Teaching Winery. Cabernet Sauvignon grapes were received from three different areas with varied amounts of smoke exposure (Oakville, Alexander Valley, and Silverado Trail AVA’s) in Northern California. Gas chromatography mass spectrometry (GC-MS) and sensory analysis were performed in order to correlate wine composition to smoke taint characteristics. The winemaking variables investigated were the use of different fermentation yeasts, oak additions and fermentation temperatures. Among other attributes, smokiness and ashy aftertaste were found to be significantly different among the wines, showing a clear difference between the wines that were made from smoke impacted fruit and the control wines that were made from non-impacted fruit. One yeast showed a significant effect by highlighting the fruitiness in the wines and reducing the ashy aftertaste. Different oak additions were not successful in masking the impact of the smoke. Similarly, different fermentation temperatures did not have a significant impact on smoke expression in the resulting wines. Findings indicate that mitigation strategies during red wine fermentation have a limited impact on the extraction of smoke-taint markers as well as the expression of smoke taint sensory characteristics.
Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 0081020686
Category : Technology & Engineering
Languages : en
Pages : 824
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Book Description
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. - Reviews our current understanding of wine aroma, color, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Author: Ioan Pavel Ivanov Gitsov
Publisher:
ISBN:
Category : Smoke
Languages : en
Pages :
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Book Description
Grapevines that have been exposed to smoke have higher concentrations of methoxyphenols, due to degradation of lignin upon the burning of plant material. These methoxyphenols are responsible for smoky aromas and flavors and are present as free compounds and bound glycosylated forms. Upon fermentation of impacted fruit, these compounds are extracted and carried over into the finished wine. This phenomenon has a severe impact on wine sensory characteristics, and in turn, on reputations of established wineries and vineyards. In this study, methods for remediation of the free and bound smoke-related compounds were explored. Using gas-chromatography mass-spectrometry, reverse osmosis coupled with adsorption using activated carbon was successful in reducing the peak areas of phenol, 2,6-dimethylphenol, 2-ethyl-4-methylphenol, 2-ethyl-6-methylphenol, syringol, eugenol, and trans-isoeugenol in one treatment of research smoked Merlot wine, but surprisingly, not in the second. Furthermore, treatment of a commercial wine that was exposed to uncontrolled smoke application showed reductions in peak areas for different compounds, as expected, since the conditions of smoke application play a role in which compounds are present. Though it was not analyzed, it is imperative to also monitor beneficial aroma compounds present in the wine when treating smoke tainted wines, due to the low specificity of activated carbon. Enzymatic hydrolysis as a method for reducing the bound fraction of smoke compounds was also explored. Using a collection of ten enzymes with varying glycosidase, peroxidase, and pectinase activities, smoked and unsmoked permeate fractions were treated. Efficacy of treatment was determined using ultra-high pressure liquid chromatography-quadrupole time of flight-mass spectrometry to monitor peak areas for five bound compounds and five free compounds of interest. Of the ten enzymes analyzed, AR2000, Scottzyme BG, and Lallzyme Beta were found to be the most successful in liberating bound compounds following a 2h treatment time. As these three enzymes are a cocktail of enzymatic activities, advertised as pectinases with glycosidase and esterase side activities, future work should be carried out to determine which enzyme is primarily responsible for hydrolysis. Since these enzymes are readily used in the wine industry, however, implementation for treatment of smoke tainted wines is easy and inexpensive.
Author: Richard P. Mendelson
Publisher: Aspen Publishing
ISBN: 1543859569
Category : Law
Languages : en
Pages : 505
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Book Description
The purchase of this ebook edition does not entitle you to receive access to the Connected eBook on CasebookConnect. You will need to purchase a new print book to get access to the full experience including: lifetime access to the online ebook with highlight, annotation, and search capabilities, plus an outline tool and other helpful resources. Wine in America: Law and Policy, Second Edition, by Richard P. Mendelson?deftly explains the federal, state, and local laws that govern wine production, taxation, labeling, advertising, marketing, distribution, and sales.?The book explores the historical underpinnings of wine law, including Prohibition, tied house and trade practices, public health?concerns, and Twenty-First Amendment jurisprudence as well as addressing intellectual property issues involving wine brands and appellations of origin, land use laws affecting rural wineries and urban bars, and international trade.?? New to the Second Edition: An analysis?of the impact of climate change on wineries and vineyards An examination of whether we should regulate cannabis like alcohol Complementing a variety of courses, Wine in America: Law and Policy, features: Lucid explanations of the federal, state, and local laws?governing wine production, taxation, labeling, and advertising, trade practices, and tied house, marketing, distribution, and sales Discussion of?Twenty-First Amendment jurisprudence Coverage of intellectual property issues regarding wine brands and appellations of origin Matters of public health and social responsibility for wine industry members and wine consumers How to establish and operate a winery, including acquiring a winery or vineyard, buying grapes, leasing a vineyard, and related licensing and permitting An exploration of land use laws in California and other states?affecting rural wineries and urban bars Descriptions of key international institutions and agreements?that regulate the global wine industry
Author: Keith Grainger
Publisher: John Wiley & Sons
ISBN: 1118979095
Category : Technology & Engineering
Languages : en
Pages : 528
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Book Description
WINE FAULTS AND FLAWS Wine Faults and Flaws: A Practical Guide An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates.
Author: Rosa Perestrelo
Publisher: MDPI
ISBN: 3039287346
Category : Science
Languages : en
Pages : 148
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Book Description
Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine’s chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.
Author: John Anthony Considine
Publisher: Elsevier
ISBN: 0323992889
Category : Technology & Engineering
Languages : en
Pages : 242
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Book Description
A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, 'methode champenois' and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all. - Fully revised and updated, each chapter includes new insights and latest information - Presents fully referenced, tested and proven methods - Elaborates on the chemistry to enable understanding of the processes and the impact of variation
Author: Andrew L. Waterhouse
Publisher: John Wiley & Sons
ISBN: 1119894093
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.
