Colleen Szeto's research while affiliated with University of Adelaide and other places

Publications (9)

Article
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M.N.) † These authors contributed equally to this work. Abstract: Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across nine commercial and research laboratories following quantitative...
Article
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When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine. Whereas early research sought to understand the effects of smoke on grapevine physiology, and grape and wine ch...
Article
Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke‐derived volatile phenols by grapes, and accordingly, the in...
Article
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Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke...
Article
Full-text available
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantia...
Article
Full-text available
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 taint in wine. Currently, there are no in-field detection systems that growers can use to assess whe...
Article
Full-text available
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 experimental treatments: i) low-density smoke exposure (LS), ii) high-density smoke exposure (HS) an...
Article
Full-text available
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate...

Citations

... Some of these methods are now offered by commercial laboratories, enabling grape and wine producers to screen fruit from vineyards that might have been exposed to smoke, i.e., to assess the viability of proceeding with harvest and winemaking. In contrast, these methods are used by researchers to study: the factors that influence the occurrence and intensity of smoke taint, e.g., grapevine phenology [2,3], grape variety [11,24], fruit maturity at harvest [29], and winemaking practices [6,30]; as well as strategies for prevention and/or amelioration of smoke taint, e.g., partial defoliation of grapevines [31], foliar applications of kaolin [16] or biofilm [32,33], washing grapes during or after smoke exposure [17,19], post-harvest ozonation [34,35], and the addition of fining agents to wine [36,37]. ...
... Their results revealed that ozone enhanced the contents of total volatile organic compounds, significantly affecting the organoleptic qualities of grapes and wines. Modesti et al. (2021) demonstrated that postharvest ozone treatment of grapes (1 ppm for 24 h) reduced the concentration of volatile phenols and volatile phenol glycosides and the perception of smoke taint in wine. ...
... Not only were previous phases approaching GFP (namely GFP-M and GFP-N) classified as one group, but GFP and GFP-F were also closely associated. The artificial neural network was better at classifying complex data with efficiency and accuracy [23] which showed an ideal classification performance on GFP processed decoction pieces with a prediction rate of 100%. In aggregate, the integration strategy based on the exterior and interior characteristics is expected to provide a reference for the overall quality evaluation of other decoction pieces and monitoring dynamic processes. ...
... Some applications of e-noses in wine consist of (1) classification into production area (accuracy 94%) and (2) varietal (accuracy 93%) using a backpropagation neural network and an e-nose with six sensors [60]. More recently, an e-nose with nine gas sensors (Fig. 17.3) was used to predict (1) smoke taint treatment, (2) glycoconjugates and volatile phenols, and (3) consumers acceptability using ANN with very high accuracies (1) 97%, (2) R>0.98, and (3) R=0.98 [61]. Summerson et al. [62,63] conducted two studies with the same e-nose as the previous research (1) to assess the efficacy of amelioration treatments for smoke taint using ANN (accuracy 98%) and (2) to predict aromas based on GC-MS and the intensity of smoke aroma based on descriptive sensory responses from trained panelists also using ANN (accuracy R>0.97). ...
... Problematically, there were numerous instances (especially notable for wines H and I) where the consensus values for the free VPs exceed those evaluated after acid hydrolysis, reflecting a failure to achieve mass balance, as previously noted by Szeto and colleagues [36]. Note that previous research has indicated that both acid (H2SO4 vs. HCl) and the hydrolysis vessel (glass vs. PTFE) significantly influence VP recoveries post-hydrolysis [30]. ...