Terroir 2020 banner
IVES 9 IVES Conference Series 9 Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

Abstract

Aim: This study aimed to benchmark the chemical and sensory consequences of grapevine exposure to smoke, by comparing: (i) the concentration of volatile phenols and volatile phenol glycosides in control and smoke-affected grapes from different cultivars and different wine regions; and (ii) the chemical and sensory profiles of wines made from control and smoke-affected grapes, from different cultivars.  

Methods and Results: Control and smoke-affected grapes and wines were sourced from a combination of: experimental trials (involving the application of smoke to different grapevine cultivars); and commercial vineyards located in Australian wine regions, some of which were exposed to bushfire smoke during the 2019/20 growing season. The concentrations of smoke taint marker compounds were determined in grapes and wine by gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry; while wine sensory profiles were determined by descriptive analysis. 

Conclusions: 

Volatile phenols and volatile phenol glycosides remain useful chemical markers of smoke taint. Volatile phenol concentrations (in free and glycosylated forms) varied by cultivar and wine region, which likely reflects varietal differences in the naturally occurring (‘background’) levels of volatile phenols, and the density and duration of smoke exposure experienced in different regions.  

Significance and Impact of the Study: Research findings provide an initial benchmark of the ‘background’ levels of free and glycosylated volatile phenols that can occur naturally in grapes from different cultivars, as well as the concentrations of smoke taint marker compounds present in smoke-affected grapes and wine. These results can be used by industry to inform decisions around harvesting vs. rejecting smoke-affected grapes, albeit a greater understanding of baseline volatile phenol levels by cultivar and region is needed.

Download the PDF

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type: Video

Authors

Kerry Wilkinson* and Renata Ristic 

School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia 
ARC Training Centre for Innovative Wine Production, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064, Australia

Contact the author

Keywords

Cresol, guaiacol, smoke taint, syringol, volatile phenols, volatile phenol glycoconjugates

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Using RGB images and LiDAR data to characterise fruit-to-leaf ratios in grapevine collections

One of the main effects of global warming is an increase in the sugar concentration of grapes at harvest time, resulting in wines with a high alcohol content and an unbalanced structure. The fruit to leaf ratio is a key factor in determining the final sugar concentration, and training systems and management techniques can help to control this parameter.

Read More

Management of water status in vineyards: meta-analysis of its effects on yield and grape composition

Mediterranean vineyards have been traditionally grown under rainfed conditions, but in recent decades the irrigated area has increased significantly, seeking to minimize the adverse effects of severe water stress on grape quality and yield. Given the large area occupied by vineyards, and the increasing scarcity of water resources, it is necessary to develop strategies for the optimization and efficient use of water to reduce the risk of its overexploitation. The present study aims at valorizing previous knowledge generated in different research projects by means of a meta-analysis of the effects of water status management on vineyard performance.

Read More

Evapotranspiración de viñedo en secano y evaporación de barbecho en “La Mancha”

Un 94 % del viñedo español se cultiva con métodos y técnicas propias de los sistemas agrícolas desarrollados en secano en regiones de clima semiárido, donde las precipitaciones anuales raramente exceden los 500 mm

Read More

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

Read More

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Read More