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…

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).

Read More

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

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

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More