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…

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Ce-lotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine.

Read More

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Read More