IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Tracing glycosidically-bound smoke taint markers from grape to wine

Tracing glycosidically-bound smoke taint markers from grape to wine

Abstract

The increasing frequency of wildfires on the West Coast of the USA is seen as a significant risk for the grape and wine industry. Research has shown that perceived smoke impact in wines correlates with increases in volatile phenols (VPs) in grapes exposed to fresh smoke. During wildfires large quantities of volatile phenols are released into the air due to the thermal degradation of lignin. Besides the detectable free forms of these VPs, a large portion of VPs are stored in the grapes as various nonvolatile glycosides, which can be enzymatically/chemically released during fermentation and wine aging. Remarkably, the mechanism of VP glycosylation is not well understood, making it challenging to predict the smoke taint potential of a particular wine by simply analyzing free VPs or their corresponding acid-labile forms. In this study, clusters of Cabernet Sauvignon grapes were exposed to known amounts of isotopic volatile phenols in a contained atmospheric system. After the exposure, the glycosylation of absorbed isotopic volatile phenols in grapes was traced and identified by UHPLC-qTOF-MS. In addition, both the free and acid-labile forms of isotopic VPs in the exposed grape were analyzed by GC-MS. Exposed grapes were also micro-fermented and the isotopic VPs’ levels of juice/must were monitored every two days until fermentation was completed. Finally, the obtained wines were analyzed by GC-MS for the free and acid-labile volatile phenols, while the related glycosides were determined by UHPLC-qTOF-MS. Grape enzyme activity showed variable ability in forming mono-, di- and trisaccharide volatile phenols when exposed to volatile phenols in this in vitro study. By tracing the hydrolysis of isotopic VP-glycosides and the levels of related VPs during micro fermentations, this study expands the knowledge of the correlation between different forms of volatile phenols and the related glycosides. 

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Yan Wen1, Oberholster Anita1 and Arias-Pérez Ignacio1

1Department of Viticulture and Enology, University of California Davis, Department of Viticulture and Enology, University of California Davis, Davis, 95616, CA, USA

Contact the author

Keywords

smoke taint, volatile phenols, glycosides, fermentation, tandem mass spectrometry

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Studio dell’ambiente viticolo attraverso la parametrazione (punto di incrocio) delle curve di maturazione delle uve (pinot nero, oltrepo’ pavese pv italia settentrionale – 45° parallelo Nord)

Sono stati presi in considerazione alcuni dati agrometeorologici dell’Oltrepò Pavese (temperature e piovosità degli ultimi 80 anni) e gli studi delle curve di maturazione condotti in zona sul Pinot nero da spumante negli anni (1988-1991, 1999-2000, 2006-2008), si nota che l’aumento progressivo negli anni delle temperature attive (indice di Winkler) ha determinato un anticipo dell’invaiatura, definita dal parametro “punto di incrocio” (intersezione delle funzioni di zuccheri ed acidità nel tempo), con conseguente anticipo della data di vendemmia di circa 12-15 gg.

Read More

Model ageing effects on the formation and evolution of minty terpenoids in red wine

A pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in the ageing bouquet of red Bordeaux wines

Read More

The use of cation exchange resins for wine acidity adjustment: Optimization of the process and the effects on tartrate formation and oxidative stability

Acidity adjustments are key to microbial control, sensory quality and wine longevity. Acidification with cation exchange resins -in acid cycle- offers the possibility to reduce the pH by exchanging wine cations, such as potassium (K+), for hydrogen ions (H+). During the exchange process, the removal of potassium and calcium ions contributes to limiting the formation of tartrate salts, thus offering an alternative solution to conventional methods for tartrate stability. Moreover, the reduction of wine pH and the removal of metals catalyzers (e.g. iron) could positively impact the wine’s oxidative stability. Therefore, the aims of this work were (a) to optimize the ion exchange process by testing different volumes and concentrations of sulfuric acid (H2SO4) during the acid cycle, (b) evaluate the effects of the ion exchange process on the formation of tartrate salts, and (c) analyze the oxidative stability of the treated wines.

Read More

La zonazione della Franciacorta: il modello viticolo della DOCG

La Franciacorta è una piccola regione collinare della provincia di Brescia. Il territorio è molto eterogeneo sia dal punto di vista geologico, che geomorfologico e pedologico. Circa 1.000 ettari sono destinati alla produzione di uve Chardonnay, Pinot bianco e Pinot nero per il vino Franciacorta ottenuto unicamente utilizzando la lunga fermentazione naturale in bottiglia.

Read More

Climate influence on the grapevine phenology and anthocyanins content in wines from the Skopje vineyard area, Republic of Macedonia

The phenological stages and the content of the anthocyanins of non-irrigated cultivars Blatina, Vranec, Kratoshija, Prokupec and Stanushina were study

Read More