John Fornachon Memorial Library Catalogue

AWRI Smoke Taint Information and Ordering page

The following publications are available from the GWRDC Website (http://www.gwrdc.com.au/). To access the reports, see the "Current issues: Latest technical information about smoke effects on grapes and wine" heading on the main page. The recommended reports are as follows:

Krstic M.P. and Whiting J. Understanding the sensitivity to timing and management options to mitigate the negative impacts of bush fire smoke on grape and wine quality � Scoping study. Victorian Department of Primary Industries, 2007, 59 pages.
Krstic, M.P. (2008) Smoke taint workshop. Proceedings of the 2nd smoke taint technical workshop. Final report to the GWRDC for project number GWR 07/07, 44 pages.
Kennison, K., Wilkinson, K. and Gibberd, M. (2009) Latest Developments in the Investigation of Smoke Derived Taint in Grapes and Wine. Factsheet produced by Department of Agriculture and Food Western Australia, University of Adelaide and Curtin University, 7 pages.
Wilkinson, K. (2009) Amelioration of smoke taint derived taint in wine by membrane filtration and solid phase adsorption. Final report to the GWRDC for project number RD 06/04-2, 28 pages.
Kennison, K. (2009) Bushfire generated smoke taint in grapes and wine. Final report to the GWRDC for project number RD05/02-3, 50 pages.
Downey, M. O., Pitt, K. and Lowe, S. (2009). Impacts of Smoke on Grapes and Wine in Victoria. Factsheet produced by the Victorian Department of Primary Industries, 2 pages.

The AWRI Annual Report 2009 is available in PDF format at:

The Australian Wine Research Institute (2009). Annual report 2009. Glen Osmond, South Australia.
(Click here to access the full-text PDF directly)

The AWRI Annual Report 2003 is available in PDF format at:

The Australian Wine Research Institute (2003). Annual report 2003. Glen Osmond, South Australia.
(Click here to access the full-text PDF directly)

The following papers are not available from the library:

Kuchel, J. (2003). Trials to extract smoke compounds from grape berries before harvest. Technical report produced for the Alpine Valleys Winemakers and Grapegrower Association. Conducted by Vignoble Monitoring Services, 23 pages.
Kennison, K., Wilkinson, K., Pollnitz, A., Williams, H. and Gibberd, M. (2009) Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine. Australian Journal of Grape and Wine Research (in press).

Order selected papers

Choose from the following papers. Please note that there will be no charge incurred for ordering any of these papers from the AWRI Library:

Order	Paper
	Kennison K.R., Wilkinson K.L., Williams H.J., Smith J.H. and Gibberd M.R. (2007) Smoke-derived taint in wine: Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. J. Agric. Food Chem. 2007, 55, 10897-10901.
	Kennison, K.R., Gibberd, M.R., Pollnitz, A.P. and Wilkinson, K.L. (2008) Smoke derived taint in wine: the release of smoke-derived volatile phenols during fermentation of merlot juice following grapevine exposure to smoke. Journal of Agricultural and Food Chemistry 56, pp. 7379-7383.
	Krstic, M.; Martin, S. and Lowe, S. (2007) Influence of bushfires in north-east Victoria on smoke taint issues, Australian Viticulture, 11 (2), 31-33.
	Anon. (2008); Workshop discussion guides the future of smoke taint research, Australian Viticulture, 12 (5), 58-59.
	Jones, L. (2008) Smoke taint study aims to understand more about the impacts on grape and wine quality, Australian Viticulture, 12 (3), 102-103.
	Logan, S. (2008) Lessons from a fiery day in February, Australian Viticulture, 12 (1), 74-76.
	Simos, C. (2008) The implications of smoke taint and management practices, Australian Viticulture, 12 (1), 77-80.
	Turner, B.; Wilkinson, K. and Simos, C. (2008) Smoke taint research under way to assist growers in the future, Australian Viticulture , 12 (3), 100-101.
	Ward, G.; Kennison, K. and Gibberd, M (2008) Decision making enhanced by smoke taint research, Australian Viticulture, 12 (3), 98-99.
	Smith, F. (2006) The taint of smoke, Australian & New Zealand Grapegrower & Winemaker, 510: 45-46.
	Smith, F. (2006) Tainted wine is commercial death, Australian & New Zealand Grapegrower & Winemaker, 508: 56-58.
	Vallesi, M. and Howell, G. (2007) The ashes we didn�t want � smoke taint in vintage 2007, Australian & New Zealand Grapegrower & Winemaker, 520: 66-77.
	White, T. (2007) Smoke taints perception on exact characteristics, Australian & New Zealand Grapegrower & Winemaker, 521: 65-66.
	Smith, F. (2008) What to do if smoke gets in the wine, Australian & New Zealand Grapegrower & Winemaker, 530: 20.
	Hayasaka, Y., Baldock, G.A., Pardon, K.H., Jeffery, D.W., Herderich, M.J. (2010) Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of Agricultural and Food Chemistry, 58(4): 2076�2081.
	Hayasaka, Y., Baldock, G.A., Parker, M., Pardon, K.H., Black, C.A., Herderich, M.J., and Jeffery, D.W. (2010) Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke. Journal of Agricultural and Food Chemistry, 58(20): 10989�10998.
	Hayasaka, Y. Dungey, K.A. Baldock, G.A. Kennison, K.R. Wilkinson, K.L. (2010)Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta, 660(1�2): 143�148.