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…

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More

Decoupling the effects of water and heat stress on Sauvignon blanc berries

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers.

Read More

Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

Read More

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

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