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…

Future scenarios for viticultural climatic zoning in Europe

Climate is one of the main conditioning factors of winemaking. In this context, bioclimatic indices are a useful zoning tool, allowing the description of the suitability of a particular region

A microwave digestion ICP-MS method for grapevine bark elemental profiling

A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS.

A geologic numeric mapping, with geophysic transects, of Marsannay’s vineyard (Burgundy, France)

Marsannay est l’appellation la plus septentrionale de la Côte de Nuits, à la limite Sud de Dijon. Elle regroupe trois villages, Chenôve, Marsannay-la-Côte et Couchey, et constitue l’appellation la plus vaste de la Côte de Nuits avec 315 hectares en A.O.C. Elle possède uniquement des niveaux d’appellations régionales et communales depuis 1987.

Diversity and internationalization of wine grape varieties: Evidence from a revised global database

Aim: To quantify the extent to which national mixes of wine grape varieties (in terms of vineyard bearing area) have become more or less diversified, and ‘internationalized’, since wine globalization accelerated from the 1990s.

Effects of the addition of biochar on the chemical parameters of a vineyard soil in South Tirol, Italy

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...