terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Abstract

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry. This fact has highlighted the need to develop mitigation strategies to manage the impact of smoke exposure on grapes and the resulting wines (4). Currently there are no recommended mitigation action for grape smoke exposure.
The objective of this experiment was to compare the relative effectiveness of applying different potential protective barrier sprays to grapes in a simulated wildfire scenario. Twelve different material combina-tions were applied close to harvest as potential barrier sprays on three bunches each using four Cabernet Sauvignon vines. The vines were exposed to smoke for two hours three days after the barrier application. Control samples prior to smoke exposure was taken and smoked control (no barrier applied) grapes were sampled at different time points after exposure. For the smoke application a rectangular tent structure was built. The smoke was generated by a wood pellet smoker. Air samples were taken, and atmospheric parameters were monitored during the experiment. Grapes were analysed for free and acid-labile forms of VPs using a GC-MS and for glycosylated forms using UHPLC-qTOF MS.
Results show the presence of smoke and smoke derived compounds, however there was a strong stratifi-cation in the distribution of VPs within the structure. The heterogeneous distribution of smoke is reflected in the different concentrations of uptake of VPs in the grapes. Results from non-treated grapes indicate that glycosylation of the free volatile phenols takes place within hours, with significant increases in almost all glycosylated compounds. However, variation in smoke exposure will affect the glycosylation kinetics of VPs. The study indicated that some sprays exhibited some efficacy in reducing VPs absorption under these conditions. However, other treatments seemed to exacerbate the adsorption of VPs in grapes. In a next step, these barrier sprays will be studied further under field conditions. Acknowledgements: This work has been funded by the USDA-ARS.

 

1. Kennison, K. R., Wilkinson, K. L., Williams, H. G., Smith, J. H., & Gibberd, M. R. (2007). Smoke-derived taint in wine: Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. Journal of Agricultural and Food Chemistry, 55(26), 10897–10901. https://doi.org/10.1021/jf072509k
2. Caffrey, A., Lerno, L., Rumbaugh, A., Girardello, R., Zweigenbaum, J., Oberholster, A., & Ebeler, S. E. (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. https://doi.org/10.5344/ajev.2019.19001
3. Hayasaka, Y., Dungey, K. A., Baldock, G. A., Kennison, K. R., & Wilkinson, K. L. (2010). Identification of a beta-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta, 660(1–2), 143–148. https://doi.org/10.1016/j.aca.2009.10.039
4. Mirabelli-Montan, Y. A., Marangon, M., Graça, A., Mayr Marangon, C. M., & Wilkinson, K. L. (2021). Techniques for mitigating the effects of smoke taint while maintaining quality in wine production: A review. Molecules, 26(6), 1–19. https://doi. org/10.3390/molecules26061672

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Ignacio Arias-Pérez¹, Yan Wen1 and Anita Oberholster¹

1. Department of Viticulture and Enology, University of California Davis, 95616, CA, USA

Contact the author*

Keywords

Smoke taint, Barrier spray, Volatile phenols, Glycosylation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More