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Science and Culture: Wildfires pose a burning problem for wines and winemakers.科学与文化：野火给葡萄酒和酿酒师带来了棘手的问题。
Proc Natl Acad Sci U S A. 2021 Aug 24;118(34). doi: 10.1073/pnas.2113327118.
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Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness.西班牙酿酒师对天然葡萄酒的态度：与环境意识的关系。
Food Res Int. 2024 Mar;179:114022. doi: 10.1016/j.foodres.2024.114022. Epub 2024 Jan 13.
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Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season.葡萄和叶片成分在一个成熟季节内多次山火烟雾暴露下的变化。
Molecules. 2021 May 26;26(11):3187. doi: 10.3390/molecules26113187.
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Safety in Wine Production: A Pilot Study on the Quality Evaluation of Wine in the Framework of UE Regulation.葡萄酒生产安全：在欧盟法规框架下对葡萄酒质量评估的初步研究。
Int J Environ Res Public Health. 2020 May 8;17(9):3283. doi: 10.3390/ijerph17093283.
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Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.研究型赤霞珠和霞多丽葡萄酒的感官分析和质量评估；质量区分取决于多种模式的更大差异。
Food Res Int. 2018 Apr;106:304-316. doi: 10.1016/j.foodres.2017.12.060. Epub 2017 Dec 26.
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Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review.减轻烟雾污染对葡萄酒生产质量影响的技术：综述。
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Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of wines.利用傅里叶变换红外光谱建立模型预测葡萄酒的酒石酸稳定性。
Talanta. 2013 Dec 15;117:505-10. doi: 10.1016/j.talanta.2013.08.036. Epub 2013 Sep 7.
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Production technologies for reduced alcoholic wines.低醇葡萄酒的生产技术。
J Food Sci. 2012 Jan;77(1):R25-41. doi: 10.1111/j.1750-3841.2011.02448.x. Epub 2011 Nov 10.
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Patterns of tooth surface loss among winemakers.酿酒师牙齿表面损耗模式。
SADJ. 2005 Oct;60(9):370-4.
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Sensory characterization of young South American red wines classified by varietal and origin.按品种和产地分类的南美年轻红葡萄酒的感官特征
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引用本文的文献
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Transcriptome analysis reveals activation of detoxification and defense mechanisms in smoke-exposed Merlot grape (Vitis vinifera) berries.转录组分析揭示了暴露于烟雾中的梅洛葡萄（Vitis vinifera）浆果中解毒和防御机制的激活。
Sci Rep. 2024 Sep 12;14(1):21330. doi: 10.1038/s41598-024-72079-7.
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Discovery of Potent Glycosidases Enables Quantification of Smoke-Derived Phenolic Glycosides through Enzymatic Hydrolysis.通过糖苷酶水解发现具有高活性的糖苷酶，实现了对烟雾衍生酚类糖苷的定量分析。
J Agric Food Chem. 2024 May 22;72(20):11617-11628. doi: 10.1021/acs.jafc.4c01247. Epub 2024 May 10.
本文引用的文献
1
Smoke from simulated forest fire alters secondary metabolites in Vitis vinifera L. berries and wine.模拟森林火灾产生的烟雾会改变酿酒葡萄浆果及其葡萄酒中的次生代谢物。
Planta. 2018 Dec;248(6):1537-1550. doi: 10.1007/s00425-018-2994-7. Epub 2018 Aug 27.
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Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.葡萄酒中的烟熏异味：葡萄藤接触烟雾后梅洛葡萄汁发酵过程中烟熏衍生挥发性酚类物质的释放
J Agric Food Chem. 2008 Aug 27;56(16):7379-83. doi: 10.1021/jf800927e. Epub 2008 Aug 5.
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