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…

An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must

Yeast assimilable nitrogen (YAN) in the grape must is a key variable for wine quality as a source of aroma precursors. In a situation of YAN deficiency, a foliar urea application upon the vine at veraison enhances YAN concentration and facilitates must fermentation. In 2013, Agroscope investigated the impact of leaf-fruit ratio on the nitrogen (N) assimilation and partitioning in grapevine Vitis vinifera cv. Chasselas following foliar-urea application with the aim of improving its efficiency on the YAN concentration.

Read More

Effects of Silver Thiosulphate and Salicylic Acid on the long-term maintenance of the embryogenic callus of Vitis vinifera

New Plant Breeding Techniques (NPBTs) have the potential to revolutionize the genetic improvement of grapevine. However, the practical application of these techniques is limited by several challenges, such as the difficulty in generating embryogenic calluses, maintaining their competence during in vitro cultivation, and regenerating plants without defects. To overcome these challenges, we conducted a study to test the effect of two treatments on callus cultures derived from different grapevine varieties, with and without embryogenic competence. The tested substances were Silver Thiosulphate (STS) an ethylene inhibitor, and Salicylic Acid (SA), an elicitor with different effects depending on the concentration of use beyond the ethylene inhibitor activity.

Read More

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d

Read More

Exploring the effect of ripening rates on the composition of aroma and phenolic compounds in Cabernet-Sauvignon wines

The study of cultural practices to delay ripening and the characterization of their effect on wine composition is important in the mitigation of accelerated ripening caused by higher temperatures

Read More

Analyses of a long-term soil temperature record for the prediction of climate change induced soil carbon changes and greenhouse gas emissions in vineyards

The evaluation of the current and future impact of climate change on viticulture requires an integrated view on a complex interacting system within the soil-plant-atmospheric continuum under continuous change. Aside of the globally observed increase in temperature in almost all viticulture regions for at least four decades, we observe several clear trends at the regional level in the ratio of precipitation to potential evapotranspiration. Additionally the recently published 6th assessment report of the ipcc (the physical science basis) shows case-dependent further expected shifts in climate patterns which will have substantial impacts on the way we will conduct viticulture in the decades to come.

Read More