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…

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

HOW TO EVALUATE THE QUALITY OF NATURAL WINES?

The movement of Natural wines has clearly increased in the last few years, to reach a high demand from consumers nowadays. Switzerland has not been left out of this movement and has created a dedicated association in 2021. This association has the ambition to develop a specific tasting sheet for natural wines. The study of the tasting notes shows that the olfactory description of wines is recent but predominant today. But wine is a product makes to be drunk and not (just) to smell it. Based on these findings, a new 100-point tasting sheet has been developed. The main characteristics are 1) an evaluation in the mouth before the description of the olfaction, 2) to give 50% of the points on the judgment for the mouth characteristics, 3) to pejorate the visual aspects only if the wine is judged as “not drinkable” and 4) to express personal emotions.

Read More

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

INVESTIGATION INTO MOUSY OFF-FLAVOR IN WINE USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY WITH STIR BAR SORPTIVE EXTRACTION

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

Read More