Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Mango, Parker"'
Autor:
Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Ella Robinson, Mango Parker
Publikováno v:
IVES Technical Reviews (2023)
Smoke taint in grapes and wine is complicated. If a vineyard is exposed to smoke, there are a whole range of factors that determine whether or not the wine eventually made from those grapes will be smoke-affected and to what degree. While many of tho
Externí odkaz:
https://doaj.org/article/e32b702932694ae28a55e1ef17639682
Autor:
Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Mango Parker
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this can result in wines with smoky, burnt or ashy attributes that have been linked to the presence of elevated concentrations of volatile phenols and phenolic glycosi
Externí odkaz:
https://doaj.org/article/56af646e85f0440caa7444f6bfb2c498
Autor:
Mango Parker, WenWen Maddy Jiang, Eleanor Bilogrevic, Desireé Likos, John Gledhill, Adrian D. Coulter, Geoff D. Cowey, Con A. Simos, I. Leigh Francis, Markus J. Herderich
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2023 (2023)
Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found
Externí odkaz:
https://doaj.org/article/d4e13fc773bb4a66b83a1a1118bc3ee6
Publikováno v:
Molecules, Vol 26, Iss 11, p 3187 (2021)
The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosy
Externí odkaz:
https://doaj.org/article/e731f1d941f64902a1114270641ecee9
Autor:
Ioannis S. Arvanitoyannis, Paola Battilani, Marcos Bonada, R.G.V. Bramley, Soline Caillé, Francis Canon, S. Chandra, J. Chapman, Véronique Cheynier, Monika Christmann, D. Cozzolino, Julie A. Culbert, R. Dambergs, Robert G. Dambergs, Arancha de la Fuente, Everard J. Edwards, Vicente Ferreira, Maximilian Freund, B.H. Gump, Markus J. Herderich, Gregory V. Jones, James A. Kennedy, Paul A. Kilmartin, Mark P. Krstic, Isabelle Lesschaeve, Ann C. Noble, Anita Oberholster, J.P. Osborne, Mango Parker, Tijana Petrovic, A.C. Power, Andrew G. Reynolds, J.J. Roberts, Victor O. Sadras, María Pilar Sáenz-Navajas, Pascale Sarni-Manchado, Eileen S. Scott, Angela Silva, Belinda E. Stummer, C. van Leeuwen, M.A. Vivier, P.R. Young, B.W. Zoecklein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b22d443b8cde4a1d71146a99e0b3372
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
Autor:
Josh L. Hixson, Markus Herderich, Eleanor Bilogrevic, Lisa Pisaniello, Anthony R. Borneman, Miguel de Barros Lopes, Leigh Francis, Cristobal A. Onetto, Louisa Schueth, Mango Parker
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:10299-10309
Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, through enzyme hydrolysis from oral microbiota. Recently, a range of sensor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ac4d9b2e5ace32051ba022f09d3d04b
https://doi.org/10.1021/acs.jafc.9b05450
https://doi.org/10.1021/acs.jafc.9b05450
Publikováno v:
Molecules
Volume 26
Issue 11
Molecules, Vol 26, Iss 3187, p 3187 (2021)
Volume 26
Issue 11
Molecules, Vol 26, Iss 3187, p 3187 (2021)
The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cd34cd7b779730a23ee5ba081c056c9
http://europepmc.org/articles/PMC8197810
http://europepmc.org/articles/PMC8197810
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:2281-2286
Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43fc3baddb48b7e8f28df7817ad1cef5
https://doi.org/10.1021/acs.jafc.6b05255
https://doi.org/10.1021/acs.jafc.6b05255
Publikováno v:
Food chemistry. 323
β-Glycosidases enhance wine aroma by releasing volatile aglycones from non-volatile glycosides. Commercial preparations contain primarily pectinases, with β-glycosidase as a secondary activity, which limits their potential. Here, the extremophilic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4c70f73f4ed5dcea9b0f01e2051f318
https://pubmed.ncbi.nlm.nih.gov/32335459
https://pubmed.ncbi.nlm.nih.gov/32335459
Background and Aims:Grape glycosides are an important source of wineflavour, especially for ‘floral’ cultivars. This study tested whether phenol-free glycosides from marc could be a latent source of flavour in white wine without affecting bittern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1fe8dacd3406ac4d97708001a5ab7a7
https://hdl.handle.net/11541.2/136510
https://hdl.handle.net/11541.2/136510