terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Investigation of cellulose nanofiber-based films used as a protective layer to reduce absorption of smoke phenols into wine grapes

Investigation of cellulose nanofiber-based films used as a protective layer to reduce absorption of smoke phenols into wine grapes

Abstract

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan. The three different coating treatments were sprayed on Pinot noir grapes from Woodhall III Vineyards in Monroe, Oregon. just prior to veraison. Smoke was applied to the grapes by burning Oregon forest duff in grills attached to specially designed greenhouse tents, which were used to contain smoke around the grape vines for six hours. Smoke density was maintained between 20 to 100 mg/m3 for smoke particles <1 μm. Film-treated grapes and controls were harvested a week after smoke exposure. Prior to winemaking, half of the coated grapes were washed and the other half unwashed, to determine if the films would contribute smoke compounds during fermentation. Grape juice and final wines were analyzed for free and bound smoke phenols[2,3]. New markers for smoke exposure, thiophenols, were also analyzed given their contribution to the ashy flavor in smoke impacted wines. The films used in this study prevented the incorporation of a wide range of smoke phenols in the subsequent wine compared to the controls. But unfortunately, did not impact all the smoke compounds. While additional work is needed, these films are prospective deterrents to grape smoke exposure during wildfire events.

Acknowledgements: Funded by USDA-NIFA-SCRI Award #2021-51181-35862 and USDA-ARS #2072-21000—057-00D.

References:

1)  Parker M. et al. (2012) Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. J. Agric. Food Chem., 60: 2629-2637, DOI 10.1021/jf2040548

2)  Liu Z. et al. (2020) A simple GC-MS/MS method for determination of smoke taint-related volatile phenols in grapes. Metabolites, 10: 294, DOI 10.3390/metabo10070294

3) Caffrey, A., et al. (2019). Changes in smoke-taint volatile-phenol glycosides in wildfire smoke-exposed Cabernet Sauvignon grapes throughout winemaking. American Journal of Enology and Viticulture, 70(4), 373-381.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Lindsay Garcia1, Trung Tran1, Jooyeoun Jung1, D.Cole Cerrato1, Victoria Koyner1, Michael H. Penner1, Alexander D. Levin2, Yanyun Zhao1 and Elizabeth Tomasino1

1Dept. of Food Science and Technology, Oregon State University, Corvallis, OR, USA
2Dept. Of Horticulture Southern Oregon Research and Extension Center, Oregon State University, Central Point, OR, USA

Contact the author*

Keywords

thiophenols, guaiacol, chitosan, pectin, coating

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

Inter-row soil tillage in vineyards, stimulates vigor and production due to the absence of competition for water and nutrients, however negatively affects organic matter content, soil erosion, and compaction, resulting in reduced fertility. In this study, we investigated the effects of different cover crop management approaches, including cultivation type and termination timing, on the physiological and productive responses of a Glera vineyard.
The experimental trial was conducted in Precenicco (UD) from 2019 to 2021. A commercial mixture for autumn cover cropping was sown in alternating rows, and the sowing pattern was changed each year.

Read More

“Compost Application in the Vineyard: Effects on Soil Nutrition and Compaction”

The mechanization of pruning and harvesting in vineyards has increased the risk of soil compaction. To reclaim soil properties or avoid this degradation process, it is crucial to properly manage the soil organic matter, and the application of compost derived from the vines themselves is a strategy to achieve this. The objective of this study was to evaluate the properties of soil treated with different doses of compost applied both on the vine row and the inter rows of a Vitis vinifera crop.

Read More

New tool to evaluate color modifications during oxygen consumption in white and red wines

Measuring the effect of oxygen consumption on the color of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine can consume without significantly altering its color. The changes produced in wine after being exposed to high oxygen concentrations have been studied by different authors, but in all cases the wine has been analyzed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen[1,2].

Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More

A novel approach for the identification of new biomarkers of wine consumption in human urine using untargeted metabolomics

Wine is one of the most representative components of Mediterranean diet. Moderate wine intake together with food, has been positively correlated with reduced risk of many chronic diseases. This beneficial effect seems to be ascribed to elevated polyphenolic content of wine [1]. Traditional approaches for the identification of wine biomarkers consumption include targeted metabolomics that focuses on the quantification of well-defined metabolites, losing a valuable information about a massive number of compounds. On the other hand, untargeted metabolomics can disclose a large quantity of signals corresponding to potential biomarkers in a single analysis with high sensitivity and resolution.

Read More