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…

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

Read More

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

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