Information pack - AWRI Smoke Taint Information Step 1 of 3 33% ONLINE RESOURCES Crews, P., Dorenbach, P., Amberchan, G., Keiffer, R. F., Lizama-Chamu, I., Ruthenburg, T. C., Mccauley, E. P., Mcgourty, G. Natural product phenolic diglycosides created from wildfires, defining their impact on California and Oregon grapes and wines. Journal of Natural Products 2022. - Full text available Oberholster, A., Wen, Y., Dominguez Suarez, S., Erdmann, J., Cauduro Girardello, R., Rumbaugh, A., Neupane, B., Brenneman, C., Cantu, A., Heymann, H. Investigation of different winemaking protocols to mitigate smoke taint character in wine. Molecules 27(5) 1732; 2022. - Full text available Szeto, C., Ristic, R., Wilkinson, K. Thinking inside the box: A novel approach to smoke taint mitigation trials. Molecules 27(5) 1667; 2022. - Full text available Wilkinson, K. L., Ristic, R., Szeto, C., Capone, D. L., Yu, L., Losic, D. Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine. Australian Journal of Grape and Wine Research. 2022. - Full text available Coulter, A., Baldock, G. A., Parker, M., Hayasaka, Y., Francis, I. L., Herderich, M. The concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia. Australian Journal of Grape and Wine Research. 2021. - Full text available Culbert, J. A., Jiang, W., Ristic, R., Puglisi, C. J., Nixon, E. C., Shi, H., Wilkinson, K. L. Glycosylation of volatile phenols in grapes following pre-harvest (on-vine) vs. post-harvest (off-vine) exposure to smoke. Molecules 26(17) 5277; 2021. - Full text available Du Plessis, H. W., Hoff, J. W., Mokwena, L., Van Der Rijst, M., Jolly, N. P. Impact of yeast selection on volatile phenol levels of wines produced from smoke-exposed juice. Fermentation 7(4) 240; 2021. - Full text available Favell, J. W., Fordwour, O. B., Morgan, S. C., Zigg, I., Zandberg, W. F. Large-scale reassessment of in-vineyard smoke-taint grapevine protection strategies and the development of predictive off-vine models. Molecules 26(14) 4311; 2021. - Full text available Fryer, J. A., Collins, T. S., Tomasino, E. Evaluation of different interstimulus rinse protocols on smoke attribute perception in wildfire-affected wines. Molecules 26(18) 5444; 2021. - Full text available Jiang, W., Parker, M., Hayasaka, Y., Simos, C., Herderich, M. Compositional changes in grapes and leaves as a consequence of smoke exposure of vineyards from multiple bushfires across a ripening season. Molecules 26(11): 3187; 2021. - Full text available Modesti, M., Szeto, C., Ristic, R., Jiang, W., Culbert, J., Bindon, K., Catelli, C., Mencarelli, F., Tonutti, P., Wilkinson, K. Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes. Molecules 26(6): 1798; 2021. - Full text available Mirabelli-Montan, Y.A., Marangon, M., Graça, A., Mayr Marangon C.M., Wilkinson, K.L. Techniques for mitigating the effects of smoke taint while maintaining quality in wine production: a review. Molecules 26(6): 1672; 2021. - Full text available Whitmore, B. A., Mccann, S. E., Noestheden, M., Dennis, E. G., Lyons, S. M., Durall, D. M., Zandberg, W. F. Glycosidically-bound volatile phenols linked to smoke taint: stability during fermentation with different yeasts and in finished wine. Molecules 26(15): 4519; 2021. - Full text available Wilkinson, K., Ristic, R., Mcnamara, I., Loveys, B., Jiang, W., Krstic, M. Evaluating the potential for smoke from stubble burning to taint grapes and wine. Molecules 26(24): 7540; 2021. - Full text available Yang, R., Alcazar-Magana, A., Qian, Y. L., Qian, M. C. Smoke-derived volatile phenol analysis in wine by stir bar sorptive extraction-gas chromatography-mass spectrometry. Molecules 26(18): 5613; 2021. - Full text available Australian Bushfire and Climate Plan - Final report of the National Bushfire and Climate Summit 2020 Culbert, J., Jiang, W., Krstic, M., Herderich, M. Final Report to Wine Australia for the project ‘Mitigation of climate change impacts on the national wine industry by reduction in losses from controlled burns and wildfires and improvement in public land management’ AWR 1603; 2020. - Wine Australia report Runnebaum, R., Arvik, T., Merrell, C. Understanding Smoke Taint Results: Pinot noir Baseline Concentrations of Smoke Taint Markers across Five Vintages. UC Davis eScholarship; 2020. - Full text available Szeto, C., Ristic, R., Capone, D., Puglisi, C., Pagay, V., Culbert, J., Jiang, W., Herderich, M., Tuke, J., Wilkinson, K. Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking. Molecules 25(16): 3720; 2020. - Full text available Publications*Select any of these publications to request a copy from the library (s2247) Culbert, J.A., Jiang, W., Bilogrevic, E., Likos, D., Francis, I.L., Krstic, M.P., Herderich, M.J. Compositional changes in smoke-affected grape juice as a consequence of activated carbon treatment and the impact on phenolic compounds and smoke flavor in wine. Journal of Agricultural Food Chemistry doi: 10.1021/acs.jafc.1c02642: 1-14; 2021. (s2217) Scrimgeour, N., Hirlam, K., Wilkes, E., Parker, M. A burning need: developing a rapid screening method for smoke-affected grapes and wine. Wine & Viticulture Journal 36(2): 33-35; 2021. (s2131) Simos, C. Krstic, M. I can smell smoke - now what? Australian & New Zealand Grapegrower & Winemaker (672): 28-31; 2020. (TR 245.22) Caffrey, A., Lerno, L., Rumbaugh, A., Girardello, R., Zweigenbaum, J., Oberholster, A., Ebeler, S.E. Changes in smoke-taint volatile-phenol glycosides in wildfire smoke-exposed Cabernet Sauvignon grapes throughout winemaking. American Journal of Enology and Viticulture 70(4), 373-381; 2019. (s1909) Ristic, R., van der Hulst, L., Capone, D.L., Wilkinson, K.L. Impact of bottle aging on smoke-tainted wines from different grape cultivars. Journal of Agricultural and Food Chemistry 65(20): 4146-4152; 2017. (s1755) Krstic, M.P., Johnson, D.L., Herderich, M.J. 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. Australian Journal of Grape and Wine Research 21 (S1): 537-553; 2015. (s1597) Mayr, C.M., Parker, M., Baldock, G.A., Black, C.A., Pardon, K.H., Williamson, P.O., Herderich, M.J., Francis, I.L. Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines. Journal of Agricultural and Food Chemistry 62 (11): 2327–2336; 2014. (s1519) Parker, M., Baldock, G., Hayasaka, Y., Mayr, C., Williamson, P., Francis, I.L., Krstic, M., Herderich, M., Johnson, D. Seeing through smoke. Wine & Viticulture Journal 28 (1): 42-46; 2013. (s1549) Ristic, R., Pinchbeck, K.A., Fudge, A.L., Hayasaka, Y., Wilkinson, K.L., Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines. Australian Journal of Grape and Wine Research 19 (2): 230-237; 2013. (TR 204.46) Ristic, R., Wilkinson, K. Varietal response to smoke exposure. Wine & Viticulture Journal 28 (1): 40-41; 2013. (S1407) Kennison, K.R., Wilkinson, K.L., Pollnitz, A.P., Williams, H.G., Gibberd, M.R. Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties. Australian Journal of Grape and Wine Research 17 (2) : 5-12 ; 2011. (A 13043) Kelly, D., Zerihun, A., Singh, D., von Eckstaedtc, C.V., Gibberd, M., Gricec, K., Downey, M. Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine Food Chemistry 135 (2): 787-798; 2012.. (s1358) Parker, M., Osidacz, P., Baldock, G.A., Hayasaka, Y., Black, C.A., Pardon, K.H., Jeffery, D.W., Geue, J.P., Herderich, M.J., Francis, I.L. Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. Journal of Agricultural and Food Chemistry 60 (10): 2629-2637; 2012. (s1267) Dungey, K.A., Hayasaka, Y., Wilkinson, K.L. Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography- tandem mass spectrometry based stable isotope dilution analysis. Food Chemistry 126 (2): 801-806; 2011. (TR 194.10) Fudge, A.L., Ristic, R., Wollan, D., Wilkinson, K.L. Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption. Australian Journal of Grape and Wine Research 17 (2): 41-48; 2011. (s1339) Coulter, A. Ask the AWRI: The burning questions on smoke taint. Australian & New Zealand Grapegrower & Winemaker (575): 52-54; 2011. (s1292) Ristic, R., Osidacz, P., Pinchbeck, K.A., Hayasaka, Y., Fudge, A.L., Wilkinson, K.L. The effect of winemaking techniques on the intensity of smoke taint in wine. Australian Journal of Grape and Wine Research 17 (2): 29-40; 2011. (TR 194.23) Singh, D.P., Chong, H.H., Pitt, K.M., Cleary, M., Dokoozlian, N.K., Downey, M.O. Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates. Australian Journal of Grape and Wine Research 17 (2): 13-21; 2011. (s1291) Wilkinson, K.L. Ristic, R. Pinchbeck, K.A. Fudge, A.L. Singh, D.P. Pitt, K.M. Downey, M.O. Baldock, G.A., Hayasaka, Y., Parker, M., Herderich, M.J. Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Australian Journal of Grape and Wine Research 17 (2): 22-28; 2011. (s1179) Hayasaka, Y., Baldock, G.A., Pardon, K.H., Jeffery, D.W., Herderich, M.J. Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of Agricultural and Food Chemistry 58 (4): 2076–2081; 2010. (s1270) Hayasaka, Y., Baldock, G.A., Parker, M., Pardon, K.H., Black, C.A., Herderich, M.J., Jeffery, D.W. Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke. Journal of Agricultural and Food Chemistry 58 (20): 10989–10998; 2010. (s1183) Hayasaka, Y., Dungey, K.A., Baldock, G.A., Kennison, K.R., Wilkinson, K.L. Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta 660 (1–2): 143–148; 2010. (s1165) Kennison, K., Wilkinson, K., Pollnitz, A., Williams, H., Gibberd, M. Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine. Australian Journal of Grape and Wine Research 15 (3): 228-237; 2009. (s1085) Kennison, K.R., Gibberd, M.R., Pollnitz, A.P., Wilkinson, K.L. Smoke derived taint in wine: the release of smoke-derived volatile phenols during fermentation of merlot juice following grapevine exposure to smoke. Journal of Agricultural and Food Chemistry 56 (16): 7379-7383; 2008. (TR 177.38) Anon. Workshop discussion guides the future of smoke taint research. Australian Viticulture 12 (5): 58-59; 2008. (s1031) Simos, C. The implications of smoke taint and management practices. Australian Viticulture 12 (1): 77-80; 2008. (A 11771) Ward, G., Kennison, K., Gibberd, M. Decision making enhanced by smoke taint research. Australian Viticulture, 12 (3): 98-99; 2008. 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