[go: nahoru, domu]

Jump to content

Editing Smoke taint

You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to a username, among other benefits.
Content that violates any copyrights will be deleted. Encyclopedic content must be verifiable through citations to reliable sources.
Latest revision Your text
Line 18: Line 18:
{{external media | width = 210px | float = right | headerimage= | video1 = [https://www.youtube.com/watch?v=_wQBOThiKeo&ab_channel=CaliforniaAgNet “Smoke Taint with Anita Oberholster, Prepare Your Vineyard for Future Threats”], February 1, 2022.}}
{{external media | width = 210px | float = right | headerimage= | video1 = [https://www.youtube.com/watch?v=_wQBOThiKeo&ab_channel=CaliforniaAgNet “Smoke Taint with Anita Oberholster, Prepare Your Vineyard for Future Threats”], February 1, 2022.}}


Berries, grape juice and wine can be tested for the presence of volatile phenols indicating smoke taint, the primary markers being guaiacol and [[4-methylguaiacol]].<ref>{{Cite web|title=Smoke Impact in Grapes and Wine|url=https://www.etslabs.com/library/2|access-date=6 June 2021|website=ETS Laboratories}}</ref> If found, there are measures that can be taken to minimize, remove/reduce or counterbalance the impact of smoke taint at various stages of the winemaking process. Common treatments include minimizing skin contact and maceration, adding enological [[tannin]]s and/or oak chips to contribute to structure and counterbalance the impact of smoke taint, and the use of fining and/or filtration to remove/reduce some of the smoke compounds.<ref name="Chrobak">{{cite journal |last1=Chrobak |first1=Ula |last2=Zimmer |first2=Katarina |title=Climate change is altering the chemistry of wine |journal=Knowable Magazine |date=22 June 2022 |doi=10.1146/knowable-062222-1 |s2cid=249973006 |doi-access=free |url=https://knowablemagazine.org/article/food-environment/2022/climate-change-altering-chemistry-wine |access-date=11 July 2022}}</ref><ref>{{Cite web|date=12 September 2020|title=What to Do with Grapes Exposed to Smoke?|url=https://scottlabsltd.com/content/files/Documents/SLL/Fermentation%20Protocols/Red-Wine-Smoke-Guidelines.pdf|access-date=6 June 2021|website=Scott Labs}}</ref>
Berries, grape juice and wine can be tested for the presence of volatile phenols indicating smoke taint, the primary markers being guaiacol and [[4-methylguaiacol]].<ref>{{Cite web|title=Smoke Impact in Grapes and Wine|url=https://www.etslabs.com/library/2|access-date=6 June 2021|website=ETS Laboratories}}</ref> If found, there are measures that can be taken to minimize, remove/reduce or counterbalance the impact of smoke taint at various stages of the winemaking process. Common treatments include minimizing skin contact and maceration, adding enological [[tannin]]s and/or oak chips to contribute to structure and counterbalance the impact of smoke taint, and the use of fining and/or filtration to remove/reduce some of the smoke compounds.<ref name="Chrobak"/><ref>{{Cite web|date=12 September 2020|title=What to Do with Grapes Exposed to Smoke?|url=https://scottlabsltd.com/content/files/Documents/SLL/Fermentation%20Protocols/Red-Wine-Smoke-Guidelines.pdf|access-date=6 June 2021|website=Scott Labs}}</ref>


== References ==
== References ==
By publishing changes, you agree to the Terms of Use, and you irrevocably agree to release your contribution under the CC BY-SA 4.0 License and the GFDL. You agree that a hyperlink or URL is sufficient attribution under the Creative Commons license.
Cancel Editing help (opens in new window)

Copy and paste: – — ° ′ ″ ≈ ≠ ≤ ≥ ± − × ÷ ← → · §   Cite your sources: <ref></ref>


{{}}   {{{}}}   |   []   [[]]   [[Category:]]   #REDIRECT [[]]   &nbsp;   <s></s>   <sup></sup>   <sub></sub>   <code></code>   <pre></pre>   <blockquote></blockquote>   <ref></ref> <ref name="" />   {{Reflist}}   <references />   <includeonly></includeonly>   <noinclude></noinclude>   {{DEFAULTSORT:}}   <nowiki></nowiki>   <!-- -->   <span class="plainlinks"></span>


Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶   # ∞   ‹› «»   ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥   ♠ ♣ ♥ ♦   𝄫 ♭ ♮ ♯ 𝄪   © ® ™
Latin: A a Á á À à  â Ä ä Ǎ ǎ Ă ă Ā ā à ã Å å Ą ą Æ æ Ǣ ǣ   B b   C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç   D d Ď ď Đ đ Ḍ ḍ Ð ð   E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə   F f   G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ   H h Ĥ ĥ Ħ ħ Ḥ ḥ   I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị   J j Ĵ ĵ   K k Ķ ķ   L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ   M m Ṃ ṃ   N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ   O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ   Ɔ ɔ   P p   Q q   R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ   S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß   T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ   U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ   V v   W w Ŵ ŵ   X x   Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ   Z z Ź ź Ż ż Ž ž   ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ   Α α Β β Γ γ Δ δ   Ε ε Ζ ζ Η η Θ θ   Ι ι Κ κ Λ λ Μ μ   Ν ν Ξ ξ Ο ο Π π   Ρ ρ Σ σ ς Τ τ Υ υ   Φ φ Χ χ Ψ ψ Ω ω   {{Polytonic|}}
Cyrillic: А а Б б В в Г г   Ґ ґ Ѓ ѓ Д д Ђ ђ   Е е Ё ё Є є Ж ж   З з Ѕ ѕ И и І і   Ї ї Й й Ј ј К к   Ќ ќ Л л Љ љ М м   Н н Њ њ О о П п   Р р С с Т т Ћ ћ   У у Ў ў Ф ф Х х   Ц ц Ч ч Џ џ Ш ш   Щ щ Ъ ъ Ы ы Ь ь   Э э Ю ю Я я   ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ   ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ   ɱ ɳ ɲ ŋ ɴ   ʋ ɹ ɻ ɰ   ʙ ⱱ ʀ ɾ ɽ   ɫ ɬ ɮ ɺ ɭ ʎ ʟ   ɥ ʍ ɧ   ʼ   ɓ ɗ ʄ ɠ ʛ   ʘ ǀ ǃ ǂ ǁ   ɨ ʉ ɯ   ɪ ʏ ʊ   ø ɘ ɵ ɤ   ə ɚ   ɛ œ ɜ ɝ ɞ ʌ ɔ   æ   ɐ ɶ ɑ ɒ   ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ   ˈ ˌ ː ˑ ̪   {{IPA|}}

Wikidata entities used in this page

  • Smoke taint: Sitelink, Title, Description: en, Description: mul

Pages transcluded onto the current version of this page (help):