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…

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

Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

Read More

Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards.

Read More

Effect of riboflavin on the longevity of white and rosé wines

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Read More

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More