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…

Feasibility of pre-fermentative oenological tannins addition to enhance volatile composition and aroma perception in white wines

Oenological tannins (OETs) are an alternative to sulphur dioxide due to their antioxidant and antioxidase properties in the early phase of winemaking [1,2].

Read More

Zonificación climática de las D.O. Rueda y Toro y vinos de la tierra de medina del campo

La producción vitícola es el resultado de una serie de factores influyentes (variedad, patron) dentro de un medio ecológico­-climatico-edafico, en el que se interactua por medio de técnicas de cultivo adecuadas.

Read More

Utilizing ozone for the management of powdery mildew (Erysiphe necator Schwein.) in vineyards: potential and challenges

Powdery mildew, caused by fungal pathogens, poses a significant threat to grapevines in the DOCa Rioja region. In efforts to improve control strategies while reducing reliance on conventional phytosanitary products, ozone could constitute a potential alternative. However, it has short persistence, thus requiring frequent treatments. This study aimed to assess the suitability of ozone as an active substance for controlling powdery mildew within a phytosanitary strategy aimed at reducing conventional phytosanitary product usage. The strategy integrating ozone with conventional products yielded powdery mildew levels comparable to conventional treatments in both disease incidence and severity.

Read More

Effects of water and nitrogen uptake, and soil temperature, on vine development, berry ripening and wine quality of Cabernet-Sauvignon, Cabernet franc and Merlot (Saint-Emilion, 1997)

Wine quality depends largely on berry ripening conditions in relation to soil and climat. The influence of the soil has been studied in Bordeaux since the early Seventies (SEGUIN, 1970; DUTEAU et al., 1981; VAN LEEUWEN, 1991; VAN LEEUWEN et SEGUIN, 1994) and, more recently, in the Val de Loire (MORLAT, 1989), the Alsace (LEBON, 1993) and the Costières de Nîmes regions (MARTIN, 1995).

Read More

The French grapevine breeding program resdur: state of the art and perspectives

The French grapevine breeding program for durable resistance to downy and powdery mildew (INRAE-ResDur) was initiated more than 20 years ago to help reduce the heavy use of plant protection products and provide a durable mean to cope with a strong pathogen pressure. This program has now proved to be effective, with about ten new varieties already officially registered. However, there is still a lot to be done (1) to reduce the duration of each breeding cycle, (2) to diversify disease factors’ pyramiding and anticipate emerging diseases, (3) to work towards larger adoption of the new resistant varieties. New breeding schemes incorporating for example genomic prediction of breeding values are being evaluated to accelerate genetic gains, saving cost and time while handling complex traits.

Read More