Zobrazeno 1 - 10
of 141
pro vyhledávání: '"Markus, Herderich"'
Autor:
Olivier GEFFROY, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the parti
Externí odkaz:
https://doaj.org/article/b2da90a0b0664211a189923275196ccf
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
Publikováno v:
Metabolites, Vol 11, Iss 8, p 492 (2021)
Untargeted metabolomics experiments for characterizing complex biological samples, conducted with chromatography/mass spectrometry technology, generate large datasets containing very complex and highly variable information. Many data-processing optio
Externí odkaz:
https://doaj.org/article/1c21b91b9cb046ffbf841972767d5b18
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:
Pangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, Mark Krstic, Markus Herderich, Edward William R. Barlow, Kate Howell
Publikováno v:
Data in Brief, Vol 8, Iss , Pp 1127-1136 (2016)
Terpenoids were extracted from grape vine bunches during plant development and analysed by GC-MSD. The grapevines analysed were from a commercial harvest of Vitis vinifera cv. Shiraz. The terpenoids were analysed from 4 weeks post flowering (wpf) to
Externí odkaz:
https://doaj.org/article/f831dc089e024ce48e5001f86dff2514
Autor:
Colleen Szeto, Renata Ristic, Dimitra Capone, Carolyn Puglisi, Vinay Pagay, Julie Culbert, WenWen Jiang, Markus Herderich, Jonathan Tuke, Kerry Wilkinson
Publikováno v:
Molecules, Vol 25, Iss 16, p 3720 (2020)
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of
Externí odkaz:
https://doaj.org/article/8cd7c8f7f2154bd1b7b139043165628b
Autor:
Victor O. Sadras, Everard J. Edwards, Markus Herderich, Mark Krstic, Marcos Bonada, Gregory V. Jones
Publikováno v:
Managing Wine Quality ISBN: 9780081020678
Climate change has been occurring for the past several decades because of changing atmospheric concentrations of greenhouse gases, and alteration of the earth’s surface through deforestation, desertification, and urbanization. The role of climate c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f3d8d86c62c87e3aceca36e1d4c825c
https://doi.org/10.1016/b978-0-08-102067-8.00015-4
https://doi.org/10.1016/b978-0-08-102067-8.00015-4
Autor:
Markus Herderich, Mark Krstic, WenWen Jiang, Julie A. Culbert, I. Leigh Francis, Eleanor Bilogrevic, Desireé Likos
Publikováno v:
Journal of agricultural and food chemistry. 69(35)
An increase in bushfires and wildfires globally and consequent smoke exposure of grapevines has seen an elevated need for remediation options to manage the impact of smoke taint in the wine industry. Two commercially available activated carbons (PS13
Autor:
Pangzhen Zhang, Kate Howell, Mark Krstic, Markus Herderich, Edward William R Barlow, Sigfredo Fuentes
Publikováno v:
PLoS ONE, Vol 10, Iss 7, p e0133137 (2015)
Rotundone is a sesquiterpene that gives grapes and wine a desirable 'peppery' aroma. Previous research has reported that growing grapevines in a cool climate is an important factor that drives rotundone accumulation in grape berries and wine. This st
Externí odkaz:
https://doaj.org/article/1d229ce99a254781b2363028a476f1a5