Supporting Australian grape and wine producers

The Australian Wine Research Institute

AWRI Smoke Taint Information and Ordering page

The AWRI Annual Report 2011 is available in PDF format at:

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

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

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:

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Parker, M., Osidacz, P., Baldock, G. A., Hayasaka, Y., Black, C. A., Pardon, K. H., Jeffery, D. W., Geue, J.P., Herderich, M. J., and Francis, I. L. (2012) Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine. Journal of Agricultural and Food Chemistry dx.doi.org/10.1021/jf2040548
Dungey, K. A. Hayasaka, Y. Wilkinson, K. L. (2011) Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography- tandem mass spectrometry based stable isotope dilution analysis. Food Chemistry 126(2): 801-806.
Fudge, A. L.; Ristic, R.; Wollan, D.; Wilkinson, K. L. (2011) Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption. Aust. J. Grape Wine Res. 17 (2): 41-48.
Hayasaka, Y.; Baldock, G. A.; Parker, M.; Herderich, M. J. Pretorius, I. S. (2011) Seeing through the haze: the discovery of chemical markers for smoke exposure. Wine and Viticulture Journal, September/October: 26-31.
Yoji Hayasaka, Y.; Baldock, G. A.; Parker, M.; Herderich, M. J. Pretorius, I. S. (2011) Seeing through the haze: the discovery of chemical markers for smoke exposure. Wine and Viticulture Journal, September/October: 26-31
Kennison, K.R., Williams, H.G. and Gibberd, M.R. (2011) The density and duration of smoke exposure to grapevines influences the development of smoke-like compounds, flavours and aromas in resultant wine. Aust. J. Grape Wine Res. 17(2): 5-12.
Ristic, R., Osidacz, P., Pinchbeck, K.A., Hayasaka, Y., Fudge, A.L. and Wilkinson, K.L. (2011) The effect of winemaking techniques on the intensity of smoke taint in wine. Australian Journal of Grape and Wine Research 17(2), 29-40.
Singh, D.P.; Chong, H. H.; Pitt, K. M.; Cleary, M.; Dokoozlian, N. K.; Downey, M. O. (2011) Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates Guaiacol and 4-methylguaiacol glycosides in smoke tainted wines. Aust. J. Grape Wine Res. 17(2): 13-21.
Wilkinson, K.L. Ristic, R. Pinchbeck, K.A. Fudge, A.L. Singh, D.P. Pitt, K.M. Downey, M.O. Baldock, G.A. Hayasaka, Y. Parker, M. Herderich, M.J. (2011) Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Aust. J. Grape Wine Res. 17 (2) : 22-28.
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.
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. Aust. J. Grape Wine Res. 15(3): 228-237.
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.
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. (2008) What to do if smoke gets in the wine, Australian & New Zealand Grapegrower & Winemaker, 530: 20.
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.
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.
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. (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.