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…

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

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

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Read More