Information pack - AWRI Smoke Taint Information Step 1 of 3 33% Publications*Select any of these publications Simos, C. Krstic, M. I can smell smoke - now what? Australian & New Zealand Grapegrower & Winemaker (672): 28-31; 2020. 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. 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. 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. 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. 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. Ristic, R., Wilkinson, K. Varietal response to smoke exposure. Wine & Viticulture Journal 28 (1): 40-41; 2013. 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.. 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. 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. 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. 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. Coulter, A. Ask the AWRI: The burning questions on smoke taint. Australian & New Zealand Grapegrower & Winemaker (575): 52-54; 2011. 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. 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. 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. 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. 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. 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. 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. 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. Anon. Workshop discussion guides the future of smoke taint research. Australian Viticulture 12 (5): 58-59; 2008. Simos, C. The implications of smoke taint and management practices. Australian Viticulture 12 (1): 77-80; 2008. Ward, G., Kennison, K., Gibberd, M. Decision making enhanced by smoke taint research. Australian Viticulture, 12 (3): 98-99; 2008. 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