Macrowine 2021
IVES 9 IVES Conference Series 9 Evaluation of the impact of different amelioration techniques on the chemical composition and sensory characteristics of smoke impacted wines

Evaluation of the impact of different amelioration techniques on the chemical composition and sensory characteristics of smoke impacted wines

Abstract

AIM: The increasing incidences of wildfires in wine grape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of wine grapes and adversely affect wines made from smoke exposed grapes. A wine is seen as smoke impacted or tainted when there is an overpowering smoky, medicinal, chemical, burnt or ashy aroma on the nose and a distinctive retronasal ash tray-like character in the mouth. The aim of this study was to evaluate the different wine smoke taint treatments available.

METHODS: The different amelioration techniques were investigated using smoke impacted wines made from Cabernet-Sauvignon grapes from Napa and Lake Counties (UC Davis Teaching and Research Winery) in 2017 and 2018. Treatments included enzyme additions with varying pectolytic and glycosidase activities (Lafazym AROM, Lyvarome A5, Sumizyme BGA and Zimarom at 2 and 4 g/hL), allowing reaction time of up to 6 weeks. Additionally, wines were treated by fining (activated charcoal and molecular imprinted polymers), reverse osmosis (standard and differential filtration procedures) and spinning cone technology. The impact on wine composition, specifically smoke taint marker compounds (both free and bound volatile phenols as determined by GC-MS/MS and LC-MS/MS) as well as other key volatile (GC-MS) and non-volatile (RP-HPLC) compounds important for wine quality were evaluated. Additionally, descriptive analysis of the wines were performed using 12 panelists. Multivariate statistics were used to relate wine composition to sensory attributes.

RESULTS: In this study enzyme treatment did not result in a significant increase in free volatile phenols, irrespective of enzyme, treatment time or addition concentration. Indicating that the selected enzymes were unsuccessful in hydrolyzing the bound volatile phenols. Fining, reverse osmosis and spinning cone technology were successful in decreasing smoke taint markers (both free and bound volatile phenols), however significantly more free then bound volatile phenols were removed. Treatments were also able to decrease smoke taint-related sensory attributes in the smoke impacted wines. However, efficacy depended on the individual wine matrixes. Additionally, treatments lacked specificity and removed more then just volatile phenols from the wines, impacting flavor attributes other then those related to smoke. In general, the overall impact depended on the level of treatment needed and the decrease in mouthfeel for instance can be countered through blending or addition of commercial wine products.

CONCLUSIONS

Amelioration techniques are not 100% fixes of smoke taint but can significantly decrease smoke taint perception. Further research is needed to determine the feasibility of treatment success based on the wine matrix so that winemakers can make informed decisions.

 

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Anita Oberholster

Anita, OBERHOLSTER, Department of Viticulture and Enology, University of California, Davis,Yan WEN, Department of Viticulture and Enology, University of California, Davis Sam HAY, Department of Viticulture and Enology, University of California, Davis Sandra DOMÍNGUEZ- SUÁREZ, Department of Viticulture and Enology, University of California, Davis Bishnu NEUPANE WEN, Department of Viticulture and Enology, University of California, Davis Charles BRENNEMAN, Department of Viticulture and Enology, University of California, Davis Raul GIRARDELLO, Department of Viticulture and Enology, University of California, Davis Arran RUMBAUGH, Department of Viticulture and Enology, University of California, Davis Hildegarde HEYMANN, Department of Viticulture and Enology, University of California, Davis Scott LAFONTAINE, Department of Viticulture and Enology, University of California, Davis

Contact the author

Keywords

wildfires, smoke, volatile phenols, sensory, amelioration treatments

Citation

You may be interested in…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d