This information pack contains lists of freely accessible relevant resources that you can access directly online, followed by lists of hard copy and paywalled publications that can be requested from the AWRI library free of charge.
For access to a more extensive collection of resources, Australian grapegrowers and winemakers can also search the AWRI library database.
RECOMMENDED READING
RECENT ARTICLES
AVAILABLE ONLINE
Szeto, C., Feng, H., Sui, Q., Blair, B., Mayfield, S., Pan, B., Wilkinson, K. 2024. Exploring variation in grape and wine volatile phenol glycoconjugates to improve evaluation of smoke taint risk. Am. J. Enol. Vitic. 75(1): 23060.
Rochfort, S., Reddy, P., Fernanado, K., Liu, Z., Ezernieks, V., Spangenberg, G. 2024. Detection of biomarkers for characterizing smoke-taint in grapes. Food Chem. X 23: 101665.
Lim, L.X., Medina-Plaza, C., Arías-Perez, I., Wen, Y., Neupane, B., Lerno, L., Guinard, J.-X., Oberholster, A. 2024. Using modified descriptive analysis and instrumental measurements to assess the impact of grape smoke exposure on the wine matrix of different red wine varietals in California. Sci. Rep. 14: 27033.
Parker, M., Robinson, E. 2023. Recent smoke research and what it means for industry. Aust. N.Z. Grapegrower Winemaker (719): 48-52.
Bilogrevic, E., Jiang, W.W., Culbert, J., Francis, L., Herderich, M., Parker, M. 2023. Consumer response to wine made from smoke-affected grapes. OENO One 57(2): 417-430.
Parker, M., Jiang, W.M., Bilogrevic, E., Likos, D., Gledhill, J., Coulter, A.D., Cowey, G.D., Simos, C.A., Francis, I.L., Herderich, M.J. 2023. Modelling smoke flavour in wine from chemical composition of smoke-exposed grapes and wine. Aust. J. Grape Wine Res. 2023: 4964850.
Shi, T., Ristic, R., Wilkinson, K.L., Tian, B. 2023. Impact of smoke from wheat, oat, and clover stubble burning on Cabernet Sauvignon grapes and wine. Aust. J. Grape Wine Res. 2023: 6693220.
Szeto, C., Lloyd, N., Nicolotti, L., Herderich, M.J., Wilkinson, K.L. 2023. Beyond volatile phenols: an untargeted metabolomic approach to revealing additional markers of smoke taint in grapevines (Vitis vinifera L.) cv Merlot. J. Agric. Food Chem. 72(4): 2018-2033.
Tomasino, E., Cerrato, D.C., Aragon, M., Fryer, J., Garcia, L., Ashmore, P. L., Collins, T. S. 2023. A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine. Food Chem Adv 2: 100256.
FOUNDATIONAL ARTICLES
AVAILABLE ONLINE
Jiang, W.W., Bilogrevic, E., Parker, M., Francis, I.L., Leske, P., Hayasaka, Y., Barter, S., Herderich, M. 2022. The effect of pre-veraison smoke exposure of grapes on phenolic compounds and smoky flavour in wine. Aust. J. Grape Wine Res. 2022: 9820204.
Coulter, A., Baldock, G. A., Parker, M., Hayasaka, Y., Francis, I. L., Herderich, M. 2022. The concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia. Aust. J. Grape Wine Res. 28(3): 459-474.
Mirabelli-Montan, Y.A., Marangon, M., Graça, A., Mayr Marangon C.M., Wilkinson, K.L. 2021. Techniques for mitigating the effects of smoke taint while maintaining quality in wine production: a review. Molecules 26(6): 1672.
Culbert, J., Jiang, W., Krstic, M., Herderich, M. 2020. Final Report to Wine Australia for the project ‘Mitigation of climate change impacts on the national wine industry by reduction in losses from controlled burns and wildfires and improvement in public land management’. AWR 1603.
Krstic, M.P., Johnson, D.L., Herderich, M.J. 2015. Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint. Aust. J. Grape Wine Res. 21(S1): 537-553.
Ristic, R., Osidacz, P., Pinchbeck, K.A., Hayasaka, Y., Fudge, A.L., Wilkinson, K.L. 2011. The effect of winemaking techniques on the intensity of smoke taint in wine. Aust. J. Grape Wine Res. 17(2): 29-40.