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…

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

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.

Read More

THE EFFECT OF DIFFERENT TERROIRS ON AROMA COMPOUNDS OF ‘KALECIK KARASI’ WINES

Kalecik Karası is a domestic grape variety of Turkey, originating from Kalecik district, 80 km from Ankara. Although there is no definite evidence, it is known that it was used in wine production by many civilizations that lived in the Anatolian region, especially the Hittites. Compared to other black wine grapes, it stands out with its low tannin content, rich fruity aroma and complex structure. In good vintages, red fruits such as strawberries, cherries and raspberries stand out in the aroma profile. Although its structure is elegant, it has the potential to age and develop similar to the ‘Pinot Noir’ wine of the Burgundy region. This offers a complex aroma structure including red flowers, earth and ripe fruits.

Read More

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More