ArticleMolecules (Basel, Switzerland)2022
Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Oak aging mitigates the sensory impact of smoke taint in Cabernet Sauvignon wine.Scientific reports · 2026Article
- Screening Potential Coating Materials to Reduce the Absorption of Volatile Phenols into Grapes During Simulated Wildfire Conditions.Foods (Basel, Switzerland) · 2026Article
- Untargeted Chemical Profiling of Two-Dimensional Gas Chromatography Coupled with High-Resolution Mass Spectrometry Data for Botrytized Wines via Topological Data Analysis.Analytical chemistry · 2025Article
- Discrepancy Between the Ability of Wine Experts and Consumers in Identifying Grape Smoke Exposure in Different Wine Matrices in California.Journal of food science · 2025Article
- Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides.Molecules (Basel, Switzerland) · 2025Article
- Evaluating the Potential for Different Fabrics to Protect Grapes from Contamination by Smoke.Foods (Basel, Switzerland) · 2025Article
- Investigation of smoke-taint precursor modification by glycosidase activity in diverse wine yeast and bacterial strains.Frontiers in microbiology · 2025Article
- Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California.Scientific reports · 2024Article
- Volatile Organic Compound-Based Predictive Modeling of Smoke Taint in Wine.Journal of agricultural and food chemistry · 2024Article
- The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.Foods (Basel, Switzerland) · 2022Article
- Appraising California Zinfandel Exposure to Wildfire Smoke Using Natural Product Phenolic Diglycoside Biomarkers.Journal of agricultural and food chemistry · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy characters to a wine. This research aimed to compare all the suggested wine mitigation strategies that evolved from prior research using smoke-impacted grapes under identical winemaking conditions except for the parameter under investigation. Cabernet Sauvignon grapes were received from three areas with varying amounts of smoke exposure in Northern California. Gas chromatography combined with mass spectrometry (GC-MS) and descriptive analyses were performed to correlate the volatile phenol composition to smoke taint characteristics. The winemaking variables investigated were the use of different fermentation yeasts, oak additions, and fermentation temperatures. Among other attributes, smokiness and ashy aftertaste were significantly different among the wines, showing a clear difference between the wines made from smoke-impacted fruit and the control wines made from non-impacted fruit. Findings indicate that mitigation strategies during red wine fermentation have a limited impact on the extraction of smoke-taint markers and the expression of smoke-taint sensory characteristics.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.