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…

PROGRESS OF STUDIES OF LEES ORIGINATING FROM THE FIRST ALCOHOLIC FERMENTATION OF CHAMPAGNE WINES

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].