1. The Australian Wine Research Institute, Annual Report;Ho̷j, P., Pretorius, I., Blair, R., Eds.The Australian Wine Research Institute:Adelaide, Australia, 2003; Vol.3, pp7−38.
2. Whiting, J.; Krstic, M.Understanding the Sensitivity to Timing and Management Options to Mitigate the Negative Impacts of Bush Fire Smoke on Grape and Wine Quality-Scoping Study;Project Report (MIS No. 06958 and CMI No. 101284);Department of Primary Industries:Victoria, Australia, 2007.
3. Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine
4. Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke