Australian Journal of Grape and Wine Research

Cover image for Vol. 24 Issue 1

Edited By: Terry Lee, OAM

Impact Factor: 2.635

ISI Journal Citation Reports © Ranking: 2016: 4/36 (Horticulture); 27/130 (Food Science & Technology)

Online ISSN: 1755-0238

Smoke Taint in Wine


Welcome to the first Virtual Special Issue for the Australian Journal of Grape and Wine Research. It has been made possible by the recent publication of numerous papers on the topic of smoke taint in wine by the AJGWR. Together with a short review of the topic, these papers represent perhaps the majority of reports on work in this area and span much of the production chain. As such they should provide a useful reference for both researchers and the wine industry. Through the generous support of the Grape and Wine Research and Development Corporation* and the Department of Primary Industries, Victoria* this Virtual Special Issue allows these key reports to be made available to readers in one convenient location (with open access online) and ahead of their appearance in issue 2 of volume 17.

Editorial - Smoke taint compounds in wine: nature, origin, measurement and amelioration of affected wines
V. Jiranek

Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine
K.R. Kennison, K.L. Wilkinson, A.P. Pollnitz, H.G. Williams and M.R. Gibberd

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties
K.R. Kennison, K.L. Wilkinson, A.P. Pollnitz, H.G. Williams and M.R. Gibberd

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

D.P. Singh, H.H. Chong, K.M. Pitt, M. Cleary, N.K. Dokoozlian and M.O. Downey

Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine
K.L. Wilkinson, R. Ristic, K.A. Pinchbeck, A.L. Fudge, D.P. Singh, K.M. Pitt, M.O. Downey, G.A. Baldock, Y. Hayasaka, M. Parker and M.J. Herderich

The effect of winemaking techniques on the intensity of smoke taint in wine
R. Ristic, P. Osidacz, K.A. Pinchbeck, Y. Hayasaka, A.L. Fudge and K.L. Wilkinson

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption
A.L. Fudge, R. Ristic, D. Wollan and K.L. Wilkinson

 DPI
   GWRDC


* Disclaimer: The Australian Society of Viticulture and Oenology and the Australian Journal of Grape and Wine Research gratefully acknowledge the support of Grape and Wine Research and Development Corporation and the Department of Primary Industries, Victoria with the publication of this special issue. The financial support received from these organisations did not in any way influence the impartial nature of the editing and peer review process for these or any other articles published in the AJGWR.




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