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Review

Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine

1
Digital Agriculture, Food and Wine Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Building 142, Parkville, VIC 3010, Australia
2
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
*
Author to whom correspondence should be addressed.
Beverages 2021, 7(1), 7; https://doi.org/10.3390/beverages7010007
Received: 16 December 2020 / Revised: 15 January 2021 / Accepted: 21 January 2021 / Published: 25 January 2021
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, and “smoked meats”, resulting in wine that is unpalatable and hence unprofitable. Unfortunately, current climate change models predict a broadening of the window in which bushfires may occur and a rise in bushfire occurrences and severity in major wine growing regions such as Australia, Mediterranean Europe, North and South America, and South Africa. As such, grapevine smoke exposure and smoke taint in wine are increasing problems for growers and winemakers worldwide. Current recommendations for growers concerned that their grapevines have been exposed to smoke are to conduct pre-harvest mini-ferments for sensory assessment and send samples to a commercial laboratory to quantify levels of smoke-derived volatiles in the wine. Significant novel research is being conducted using spectroscopic techniques coupled with machine learning modeling to assess grapevine smoke contamination and taint in grapes and wine, offering growers and winemakers additional tools to monitor grapevine smoke exposure and taint rapidly and non-destructively in grapes and wine. View Full-Text
Keywords: climate change; machine learning; volatile phenols; winemaking; smoke taint climate change; machine learning; volatile phenols; winemaking; smoke taint
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MDPI and ACS Style

Summerson, V.; Gonzalez Viejo, C.; Pang, A.; Torrico, D.D.; Fuentes, S. Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine. Beverages 2021, 7, 7. https://doi.org/10.3390/beverages7010007

AMA Style

Summerson V, Gonzalez Viejo C, Pang A, Torrico DD, Fuentes S. Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine. Beverages. 2021; 7(1):7. https://doi.org/10.3390/beverages7010007

Chicago/Turabian Style

Summerson, Vasiliki, Claudia Gonzalez Viejo, Alexis Pang, Damir D. Torrico, and Sigfredo Fuentes. 2021. "Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine" Beverages 7, no. 1: 7. https://doi.org/10.3390/beverages7010007

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