Podcast
Questions and Answers
What are the chemical markers used to detect smoke taint in grapes and wine?
What are the chemical markers used to detect smoke taint in grapes and wine?
- Guaiacol and 4-methyl guaiacol (detected by GC-MS and LC-MS) (correct)
- 4-ethyl guaiacol and 4-ethyl phenol (detected by GC-MS and LC-MS)
- Bacon-like and spicy characteristics
- Volatile phenols and glycoconjugates (measured in GC-MS LC-MS)
What complicates the chemical detection of smoke taint?
What complicates the chemical detection of smoke taint?
- Minimal concentration after glycosylation
- Lack of chemical markers for smoke taint
- Constant analysis of grapes for volatile phenols
- Chemical transformation and delay accumulation of volatile phenols (correct)
What is a sensory consequence of grapevine/vineyard smoke exposure?
What is a sensory consequence of grapevine/vineyard smoke exposure?
- Ashy or burnt aromas (correct)
- Fruity and floral aromas
- Bacon-like and spicy characteristics
- Burnt robber aroma
What type of characteristics are associated with 4-ethyl guaiacol and 4-ethyl phenol?
What type of characteristics are associated with 4-ethyl guaiacol and 4-ethyl phenol?
What is necessary for the application of smoke taint analysis in grapes?
What is necessary for the application of smoke taint analysis in grapes?
How do glycoconjugates complicate the detection of smoke taint?
How do glycoconjugates complicate the detection of smoke taint?
What are undesirable flavours that can result from smoke exposure in grapes?
What are undesirable flavours that can result from smoke exposure in grapes?
How does the timing of smoke exposure influence the uptake of smoke compounds by grapes?
How does the timing of smoke exposure influence the uptake of smoke compounds by grapes?
How does aging affect the intensity of smoke-related sensory attributes in wine?
How does aging affect the intensity of smoke-related sensory attributes in wine?
What factor influences the concentration of smoke particles and volatile compounds in the air near a vineyard?
What factor influences the concentration of smoke particles and volatile compounds in the air near a vineyard?
What is the influence of repeated exposure to smoke on the level of compound adsorption by grapes?
What is the influence of repeated exposure to smoke on the level of compound adsorption by grapes?
What characteristic of grape varieties influences their susceptibility to smoke exposure?
What characteristic of grape varieties influences their susceptibility to smoke exposure?
How does the duration of smoke exposure influence compound adsorption by grapes?
How does the duration of smoke exposure influence compound adsorption by grapes?
How does proximity to the source of smoke affect the concentration of smoke particles near a vineyard?
How does proximity to the source of smoke affect the concentration of smoke particles near a vineyard?
What factor influences if the exposure to smoke occurs before, during or after veraison?
What factor influences if the exposure to smoke occurs before, during or after veraison?
(Vineyard and winery-based) mitigation/remediation strategies are discussed in relation to which aspect?
(Vineyard and winery-based) mitigation/remediation strategies are discussed in relation to which aspect?
