terclim by ICS banner
IVES 9 IVES Conference Series 9 VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Abstract

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

In order to assess smoke impact, a selection of volatile and glycosylated phenols is proposed, mainly based on research from Australia (2, 3). It includes the volatile phenols guaiacol, 4-methylguaiacol, ortho-, meta- and para- cresol, phenol, syringol, and 4-methylsyringol, as well as their glycosylated forms guaiacol rutinoside, 4-methylguaiacol rutinoside, cresol rutinoside, phenol rutinoside, syringol gen-tiobioside, and 4-methylsyringol gentiobioside. The accurate and reproducible measurement of these compounds is now possible, due to the commercial availability of standards and isotopic analogues.

In this study, we investigated the stability of these markers in bottled wines from smoke-exposed grapes, during a two-year timeframe. Wines monitored were a Chenin Blanc and a Chardonnay (whites), a Grenache (rosé), two Cabernet Sauvignons, a Zinfandel and a Grenache (reds).

No significant increases in guaiacol were observed in the white and rosé wines. Slight increases (2-3 μg/L) were observed in red wines, with the exception of the Pinot Noir (9 μg/L). Non-significant to slight increases were observed for phenol, except in the Zinfandel (10 μg/L). Large increases were observed for syringol in red wines only, especially in Cabernet Sauvignons (up to 60 μg/L). No significant increases were observed for the other volatile phenols measured.

All measured glycosylated markers were stable, in all wines. Therefore, increases in volatile phenols, when they happened, were not explained by the hydrolysis of corresponding glycosylated forms measured.

The observed increases in guaiacol and syringol, as well as the stability of the glycosylated forms measured, are consistent with results from a previous study (4). The stability of glycosylated markers makes them relevant in identifying wines from smoke exposed grapes, possibly for many years after bottling. A limitation is that some smoke impacted wines might show normal or even non-detectable levels of these glycosylated markers.

 

1. Christine M. Mayr, Mango Parker, Gayle A. Baldock, Cory A. Black, Kevin H. Pardon, Patricia O. Williamson, Markus J. Herderich, and I. Leigh Francis.  2014. Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines. Journal of Agricultural and Food Chemistry  62 (11), 2327-2336
2. Hayasaka, Y., Parker, M., Baldock, G.A., Pardon, K.H., Black, C.A., Jeffery, D.W. and Herderich, M.J. (2013) Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke derived phenolic glycosides in grapes and wine. Journal of Agricultural and Food Chemistry 61, 25–33.
3. Krstic, M.P., Johnson, D.L. and Herderich, M.J. (2015) Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint. Australian Journal of Grape and Wine Research 21, 537–553.
4. Renata Ristic R., Lieke van der Hulst L., Dimitra L. Capone, and Kerry L. Wilkinson. Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars. 2017.
5. Journal of Agricultural and Food Chemistry 65 (20), 4146-4152

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Eric Hervé¹, Darren Gullick¹ , Azeem Hasan¹, Anindya Pradhan¹, Gordon Burns¹

1. ETS Laboratories, 899 Adams St. Suite A, St. Helena, CA 94574, USA

Contact the author*

Keywords

smoke impact, volatile phenols, glycosylated phenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

REMEDIATION OF SMOKE TAINTED WINE USING MOLECULARLY IMPRINTED POLYMERS

In recent years, vineyards in Australia, the US, Canada, Chile, South Africa and Europe have been exposed to smoke from wildfires. Wines made from smoke-affected grapes often exhibit unpleasant smoky, ashy characters, attributed to the presence of smoke-derived volatile compounds, including volatile phenols (which occur in free and glycosylated forms). Various strategies for remediation of smoke tainted wine have been evaluated. The most effective strategies involve the removal of smoke taint compounds via the addition of adsorbent materials such as activated carbon, which can either be added directly or used in combination with nanofiltration. However, these treatments often simultaneously remove wine constituents responsible for desirable aroma, flavour and colour attributes.

Read More

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More