Featured Research

from universities, journals, and other organizations

New way to identify 'smoked' grapes and wines

Date:
January 23, 2013
Source:
American Chemical Society
Summary:
With climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented into bad-tasting wine.

With climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented into bad-tasting wine. Their report on the method for detecting smoke taint in both grapes and wine appears in ACS' Journal of Agricultural and Food Chemistry.

Yoji Hayasaka and colleagues point out that Australia and other areas of the world are experiencing an increase in bush and wildfires, which may continue and intensify with global climate change. Smoke from those fires can travel long distances and poses a special threat for wine grapes. Grapes exposed to smoke yield wines with unpalatable aromas and tastes, sometimes described as resembling "smoked meat," "disinfectant" or a "dirty ashtray."

In an effort to manage or avoid production of smoke-tainted wines, they developed a test for the substances formed in grapes after exposure to smoke. They describe its development and laboratory tests demonstrating that the method can determine whether grapes have been smoke-tainted before they were crushed and pressed into wine. The test also can identify smoked wines.

The authors acknowledge funding from Australia's grape growers and winemakers through their investment body, the Grape and Wine Research Development Corporation, with matching funds from the Australian government.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Journal Reference:

  1. Yoji Hayasaka, Mango Parker, Gayle A. Baldock, Kevin H. Pardon, Cory A. Black, David W. Jeffery, Markus J. Herderich. Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and Wine. Journal of Agricultural and Food Chemistry, 2013; 61 (1): 25 DOI: 10.1021/jf305025j

Cite This Page:

American Chemical Society. "New way to identify 'smoked' grapes and wines." ScienceDaily. ScienceDaily, 23 January 2013. <www.sciencedaily.com/releases/2013/01/130123133715.htm>.
American Chemical Society. (2013, January 23). New way to identify 'smoked' grapes and wines. ScienceDaily. Retrieved September 2, 2014 from www.sciencedaily.com/releases/2013/01/130123133715.htm
American Chemical Society. "New way to identify 'smoked' grapes and wines." ScienceDaily. www.sciencedaily.com/releases/2013/01/130123133715.htm (accessed September 2, 2014).

Share This




More Plants & Animals News

Tuesday, September 2, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

U.N. Says Ebola Travel Restrictions Will Cause Food Shortage

U.N. Says Ebola Travel Restrictions Will Cause Food Shortage

Newsy (Sep. 2, 2014) — The U.N. says the problem is two-fold — quarantine zones and travel restrictions are limiting the movement of both people and food. Video provided by Newsy
Powered by NewsLook.com
Sharks Off the Menu and on the Tourist Trail in Palau

Sharks Off the Menu and on the Tourist Trail in Palau

AFP (Sep. 2, 2014) — Tourists in Palau clamour to dive with sharks thanks to a pioneering conservation initiative -- as the island nation plans to completely ban commercial fishing in its vast ocean territory. 01:15 Video provided by AFP
Powered by NewsLook.com
We've Got Mites Living In Our Faces And So Do You

We've Got Mites Living In Our Faces And So Do You

Newsy (Aug. 30, 2014) — A new study suggests 100 percent of adult humans (those over 18 years of age) have Demodex mites living in their faces. Video provided by Newsy
Powered by NewsLook.com
Coffee Then Napping: The (New) Key To Alertness

Coffee Then Napping: The (New) Key To Alertness

Newsy (Aug. 30, 2014) — Researchers say having a cup of coffee then taking a nap is more effective than a nap or coffee alone. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:  

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:  

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile iPhone Android Web
Follow Facebook Twitter Google+
Subscribe RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins