A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint
Taxonomically distinct vegetation fuels were used to generate smoke for fumigating grapevines to examine the influence of lignin makeup on smoke taint compounds that accrue in wine. Vegetation type had no effect on taint accumulation. Phenol, m-cresol and p-cresol glycoconjugates were closely associ...
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
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Curtin University
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/1075 |
| _version_ | 1848743564256739328 |
|---|---|
| author | Kelly, David Paul |
| author_facet | Kelly, David Paul |
| author_sort | Kelly, David Paul |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Taxonomically distinct vegetation fuels were used to generate smoke for fumigating grapevines to examine the influence of lignin makeup on smoke taint compounds that accrue in wine. Vegetation type had no effect on taint accumulation. Phenol, m-cresol and p-cresol glycoconjugates were closely associated with harsh smoke taint descriptors. While cultivars had similar smoke uptake sensitivity, winemaking method had distinct impact: red winemaking releases 80% of grape phenols compared to 20-35% for white winemaking. |
| first_indexed | 2025-11-14T05:47:34Z |
| format | Thesis |
| id | curtin-20.500.11937-1075 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T05:47:34Z |
| publishDate | 2014 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-10752017-02-20T06:39:26Z A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint Kelly, David Paul Taxonomically distinct vegetation fuels were used to generate smoke for fumigating grapevines to examine the influence of lignin makeup on smoke taint compounds that accrue in wine. Vegetation type had no effect on taint accumulation. Phenol, m-cresol and p-cresol glycoconjugates were closely associated with harsh smoke taint descriptors. While cultivars had similar smoke uptake sensitivity, winemaking method had distinct impact: red winemaking releases 80% of grape phenols compared to 20-35% for white winemaking. 2014 Thesis http://hdl.handle.net/20.500.11937/1075 en Curtin University fulltext |
| spellingShingle | Kelly, David Paul A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint |
| title | A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint |
| title_full | A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint |
| title_fullStr | A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint |
| title_full_unstemmed | A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint |
| title_short | A study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint |
| title_sort | study into the effects of pyrolysis fuels, pyrolysis conditions and the identification of chemical markers in grapes and wine as smoke taint |
| url | http://hdl.handle.net/20.500.11937/1075 |