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…

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Read More

EFFECTS OF LEAF REMOVAL AT DIFFERENT BUNCHES PHENOLOGICAL STAGES ON FREE AND GLYCOCONJUGATE AROMAS OF SKINS AND PULPS OF TWO ITALIAN RED GRAPES

Canopy-management practices are applied in viticulture to improve berries composition and quality, having a great impact on primary and secondary grape metabolism. Among these techniques, cluster zone leaf removal (defoliation) is widely used to manage air circulation, temperature and light radiation of grape bunches and close environment. Since volatiles are quantitatively and qualitatively influenced by the degree of fruit ripeness, the level of solar exposure, and the thermal environment in which grapes ripen, leaf removal has been shown to affect volatile composition of grape berries [1].

Read More