Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Vasiliki Summerson"'
Publikováno v:
IVES Technical Reviews (2022)
Wildfires are an increasing occurrence throughout the world (Summerson et al., 2020). Grapevine smoke exposure can result in wines characterized by unpalatable smoke aromas. Current chromatographic techniques to assess levels of smoke-derived compoun
Externí odkaz:
https://doaj.org/article/17f1454a05384aa59d1847b3a54c2c32
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
The number and intensity of wildfires are increasing worldwide, thereby raising the risk of smoke contamination of grapevine berries and the development of smoke taint in wine. This study aimed to develop five artificial neural network (ANN) models f
Externí odkaz:
https://doaj.org/article/39bb628c4fd6414aa1133989a2806686
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 56 (2021)
Climatic anomalies, such as heatwaves and bushfires, are increasing in number, intensity, and severity worldwide due to climate change. Bushfires are especially important in winemaking countries since smoke contamination can reach vineyards in critic
Externí odkaz:
https://doaj.org/article/5eda193a7ef948b5ba1bd1368ffdfd0a
Publikováno v:
Molecules, Vol 26, Iss 16, p 5108 (2021)
Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, an
Externí odkaz:
https://doaj.org/article/997b112cdc864effb16eceec64b88730
Publikováno v:
Fermentation, Vol 7, Iss 3, p 119 (2021)
The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon
Externí odkaz:
https://doaj.org/article/90dd53a6efdf424690af25d609bf628a
Publikováno v:
Beverages, Vol 7, Iss 1, p 7 (2021)
Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as “ash
Externí odkaz:
https://doaj.org/article/bbd7442d7d494b7c8fb7f4deea16a3b3
Autor:
Vasiliki Summerson, Claudia Gonzalez Viejo, Colleen Szeto, Kerry L. Wilkinson, Damir D. Torrico, Alexis Pang, Roberta De Bei, Sigfredo Fuentes
Publikováno v:
Sensors, Vol 20, Iss 18, p 5099 (2020)
Wildfires are an increasing problem worldwide, with their number and intensity predicted to rise due to climate change. When fires occur close to vineyards, this can result in grapevine smoke contamination and, subsequently, the development of smoke
Externí odkaz:
https://doaj.org/article/ed967f44d0934627a702c83e379270a8
Autor:
Sigfredo Fuentes, Vasiliki Summerson, Claudia Gonzalez Viejo, Eden Tongson, Nir Lipovetzky, Kerry L. Wilkinson, Colleen Szeto, Ranjith R. Unnithan
Publikováno v:
Sensors, Vol 20, Iss 18, p 5108 (2020)
Bushfires are increasing in number and intensity due to climate change. A newly developed low-cost electronic nose (e-nose) was tested on wines made from grapevines exposed to smoke in field trials. E-nose readings were obtained from wines from five
Externí odkaz:
https://doaj.org/article/aa210bf6770c423487aa464e1e82a9a6
Publikováno v:
BIO Web of Conferences. 56:01007
Due to climate change, the higher incidence and severity of bushfires is a significant challenge for wine producers worldwide as an increase in smoke contamination negatively affects the physicochemical components that contribute to the lower quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::311451ae1e1d850d606fb4a3eac34715
https://doi.org/10.1051/bioconf/20235601007
https://doi.org/10.1051/bioconf/20235601007
Publikováno v:
Molecules
Volume 26
Issue 16
Molecules, Vol 26, Iss 5108, p 5108 (2021)
Volume 26
Issue 16
Molecules, Vol 26, Iss 5108, p 5108 (2021)
Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b03415a5c277b94c76b5af5d800536ac