Open AccessNon-destructive methods for assessing smoke-derived compounds
Author(s) -
Vasiliki Summerson,
Claudia Gonzalez Viejo,
Sigfredo Fuentes
Publication year - 2022
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2022.5407
Subject(s) - smoke , wine , environmental science , biochemical engineering , waste management , chemistry , engineering , food science
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 compounds in berries and wine are destructive, expensive to operate and time-consuming. This research assessed the use of near-infrared technology along with artificial neural network modelling as rapid, non-destructive, and cost-effective tools to assess smoke-derived compounds in berries, must and wine.