IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Evaluating Smoke Contaminants in Wine Using 13C-Labelled Barley as a Fuel Source

Evaluating Smoke Contaminants in Wine Using 13C-Labelled Barley as a Fuel Source

Abstract

Wildfires are becoming more common in many areas of the world that are also associated with wine grape production, especially the Pacific northwest United States, Australia and even some areas of France. Wine grapes have shown to be incredibly sensitive towards the smoke produced from nearby wildfires, acquiring negative sensory characteristics, such as ashy, burnt, or campfire-like flavors and aromas. The chemical markers often associated with smoke, guaiacol and 4-ethyl guaiacol, can delineate the presence of a nearby fire, though there has been some disagreement on the chemical components responsible for some of the negative flavors and aromas.1,2 This study uses a 13C-tagged fuel source, barley (Hordeum vulgare), that is grown in 13CO2 for 10 days of its life cycle using pulse-labelling techniques. 13C content of the barley was evaluated using isotope ratio mass spectrometry, revealing 13C/12C content as high as 4.47 ± 0.75% compared to the natural ~1.08% for natural abundance in plant material. Grapes were exposed to 13C-labelled smoke in separate post- and pre-harvest trials, burning 5 g and 10 g dried barley bundles, respectively, every 30 minutes for 6 hours. Smoke density was piped “cold” to enclosures containing wine grapes and smoke was maintained at 20-100 mg/m3 for smoke particles < 1 μm, simulating a very nearby fire. The exposed grapes were Pinot noir and Chardonnay grown in Monroe, Oregon at Woodhall III Vineyards. The 13C is ideal for chemical identification using 13C-NMR after HPLC and GCMS separation and evaluation to identify novel targets for smoke chemicals affecting wine. Determining better chemical targets for amelioration will ultimately lead toward better, more targeted, amelioration techniques.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Cerrato D.Cole1, Garcia Lindsay1, Eberz Elaina1, Penner Mike1 and Tomasino Elizabeth1

1Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon, USA 97331

Contact the author

Keywords

Smoke, 13C, Pinot noir, Chardonnay

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The opportunities offered by the climate change

Based on the results of experiments since 2000 at the Institut Agro Montpellier and at INRAE – Pech Rouge, and on the international experience acquired during scientific missions, a global reflection on the opportunities offered by climate change is proposed.

Read More

Polyphenolic profile and dietary fiber content of skins and seeds from unfermented and fermented grape pomace

The valorization of winemaking byproducts is subordinated to the knowledge of their chemical characteristics. This work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented pomace of different cultivars (Moscato bianco, Cortese, Arneis, Pinot Noir, Barbera, Grignolino, Nebbiolo), sampled from some wineries in the Piedmont area (Italy) during the 2020 harvest.

Read More

Smoke exposure effects on red wines: how much is too much?

Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called “smoke taint”.

Read More

Grape texture characteristics are linked to one major qtl

Berry texture and berry skin mechanical properties have high agronomic importance, related to quality and marketing requirements of wine, table and raisin grapes.

Read More

EXPLORING THE INFLUENCE OF S. CEREVISIAE MANNOPROTEINS ON WINE ASTRINGENCY AND THE IMPACT OF THEIR POLYSACCHARIDE STRUCTURE

Mannoproteins (MPs) are proteoglycans from the outmost layer of yeast cell walls released into wine during alcoholic fermentation and ageing on lees processes. The use of commercial preparations of mannoproteins as additives to improve wine stability with regards to the crystallization of tartaric salts and to prevent protein haze in the case of white and rosé wines is authorized by the OIV.
Regarding red wines and polyphenols, mannoproteins are described as able to improve their colloidal stability and modulate the astringent effect of condensed tannins. The latter interact with salivary proteins forming insoluble aggregates that cause a loss of lubrication in the mouth and promote a drying and puckering sensation. However, neither the interaction mechanisms involved in mannoproteins capacity to impact astringency nor the structure-function relationships related to this property are fully understood.

Read More