Non-destructive methods for assessing smoke-derived compounds

Abstract

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.