terclim by ICS banner
IVES 9 IVES Conference Series 9 INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Abstract

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated. The film types varied in their chitosan and/or β-cyclodextrin composition. Film coatings were applied at veraison in vineyards in the Rogue Valley and Willamette Valley. The Rogue Valley experienced two smoke events during the season from wildfires in California. The grapes from Willamette Valley experience heavy smoke exposure using designed smoke cages. At harvest, half of the grapes were washed to remove the films. This was to determine if smoke phenols were blocked or bound to the film coatings. Further analysis of the interaction of smoke phenols with film coatings was done by observing any volatile phenol diffusion through the film using a custom-made polytetrafluoroethylene apparatus. Free and bound smoke phenols in grape juice were analyzed using GCMS and smoke glycosides using LCMS³. Results show some of the film coatings were effective in reducing the amount of smoke compounds absorbed into the grapes, primarily guaiacol, 4-methyl guaiacol, syringol and 4-methyl syringol. The cresol compounds were not greatly impacted. The collective results of this study show promise for film coatings as an effective preventative technique for grape smoke exposure. Optimization of the film coating formulation will lead to the reduction in smoke sensory characteristics in wine and ultimately diminish the loss of product.

 

1. McKay, M., Bauer, F., Panzeri, V., Mokwena, L., & Buica, A.S. (2019). Potentially smoke tainted red wines: volatile phenols and aroma attributes. South African Journal of Enology and Viticulture, 40(2).
2. Tran, T.T., Jung, J., Garcia, L., Deshields, J.B., Cerrato, D.C., Penner, M.H., Tomasino, E., Levin, A.D., & Zhao, Y.(2023). Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth. Journal of Food Science, 88, 367– 380. 
3. Liu, Z., Ezernieks, V., Reddy, P., Elkins, A., Krill, C., Murphy, K., Rochfort, S., Spangenberg, G. (2020). A simple GC-MS/MS method for determination of smoke taint-related volatile phenols in grapes. Metabolites, 10(7), 294.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

L. Garcia¹, T. Tran¹, J. Jung², J.B. DeShields³, D.C. Cerrato², M.H. Penner⁴, A.D. Levin⁵, Y. Zhao⁶ and E. Tomasino⁴,*

1. Graduate research Assistant, Food Science & Technology, OSU, Corvallis, OR,
2. Assistant Professor Senior Research Associate, Food Science & Technology, OSU, Corvallis, OR,
3. Faculty Research Assistant, Department of Horticulture, Southern Oregon Research Center, OSU, Central Point, OR,
4. Associate Professor, Food Science & Technology, OSU, Corvallis, OR,
5. Associate Professor, Department of Horticulture, Southern Oregon Research and Extension, Central Point, OR,
6. Professor, Food Science & Technology, OSU, Corvallis, OR

Contact the author*

Keywords

smoke, remediation, film, phenol

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Read More

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.

Read More