terclim by ICS banner
IVES 9 IVES Conference Series 9 REMEDIATION OF SMOKE TAINTED WINE USING MOLECULARLY IMPRINTED POLYMERS

REMEDIATION OF SMOKE TAINTED WINE USING MOLECULARLY IMPRINTED POLYMERS

Abstract

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.

This study sought to evaluate molecularly imprinted polymers (MIPs) as a novel adsorbent developed specifically to target the removal of smoke-derived volatile phenols from wine. MIPs were initially added to a smoke tainted Pinot Noir wine, and their capacity to remove volatile phenols (by 40 to 50%) demonstrated by gas chromatography-mass spectrometry analysis of wine before and after treatment. A semi-commercial scale trial was subsequently undertaken and involved passing smoke tainted Chardonnay, rosé and Cabernet Sauvignon wines through a column packed with MIPs. The impact of treat-ment was evaluated by comparing the colour, volatile phenol composition and sensory profiles of wines, before and after treatment. Findings from this study afford winemakers valuable insight into the potential for MIPs to be used as a novel additive for the remediation of smoke tainted wine. Results from a kinetic study comparing the binding efficacy of different volatile phenols to MIPs will also be presented

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Yiming Huo¹, Renata Ristic¹, Richard Muhlack¹, Alex Cassegrain², Sylvia Baars³, Markus Herderich⁴, Kerry Wilkin-Son¹

1. The University of Adelaide
2. Cassegrain Wines
3. Amaea
4. The Australian Wine Research Institute

Contact the author*

Keywords

smoke taint, volatile phenols, volatile phenol glycoconjugates, wine sensory

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More

OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.

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