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…

Cumulative effect of deficit irrigation and salinity on vine responses

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).

Read More

Training system and its influence on iso-anisohydric behavior of cv. Syrah

Water use efficiency is one of the most valued objectives in vine growing in mediterranean climates (de la fuente et al., 2015). Due to this, the grape growers provide different adaptation strategies according to their efficient consumption against the presumable water deficit generated under these environmental conditions. The use of non-positioned shoot systems (like sprawl, bush, etc.) Can help to achieve this objective.

Read More

Amphora Wines: To Pitch Or Not To Pitch

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

Read More

Sviluppo vegetativo del Nebbiolo nell’area di produzione del Barolo DOCG: influenza sulla qualita’ della produzione

Environment features and management operations on shoot and leaves modify the canopy during the vegetative season, changing the grapevine microclimate and the ratio between photo synthetic sources (the canopy) and productive sinks (the grapes).

Read More

Alimentary film to reduce cork taint and improve wine organoleptic quality

Wine quality may be compromised by mouldy off‒flavours related to cork taint. Although different compounds are considered to be involved in this wine defect, haloanisoles (HAs), and among them the 2,4,6-trichloroanisole (TCA), are claimed as the main responsible.

Read More