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…

Differences in the chemical composition and “fruity” aromas of Auxerrois sparkling wines from the use of cane and beet sugar during wine production.

The main objective of this study was to establish if beet sugar produces a different concentration of “fruity” volatile aroma compounds (VOCs), compared to cane sugar when used for second alcoholic fermentation of Auxerrois sparkling wines. Auxerrois base wine from the 2020 vintage was separated into two lots; half was fermented with cane sugar and half with beet sugar (both sucrose products and tested for sugar purity). These sugars were used in yeast acclimation (IOC 2007), and base wines for the second fermentation (12 bottles each). Base wines were manually bottled at the Cool Climate Oenology and Viticulture Institute (CCOVI) research winery. The standard chemical analysis took place at intervals of 0, 4 weeks, and 8 weeks post-bottling. Acidity and pH measurements were carried out by an auto-titrator. Residual Sugar (g/L) (glucose (g/L), fructose (g/L)), YAN (mg N/L), malic acid, and acetic acid (g/L) were analyzed by Megazyme assay kits. parameters were analyzed by Megazyme assay kits. Alcohol (% v/v) was assessed by GC-FID. VOC analysis of base wines, finished sparkling wines, as well as the two sugars in model sparkling wine solutions, was carried out by GC-MS. VOCs included ethyl octanoate, ethyl hexanoate, ethyl butanoate, ethyl decanoate, ethyl-2-methylbutyrate, ethyl-3-methylbutyrate, ethyl 2-methyl propanoate, ethyl 2- hydroxy propanoate, 1-hexanol, 2-phenylethan-1-ol, ethyl acetate, hexyl acetate, isoamyl acetate and 2-phenylethyl acetate.

Read More

Grapevine bud fertility under elevated carbon dioxide

Aims: Microscopic bud dissection is a common tool used to assess grapevine bud fertility and therefore to predict the yield of the following season

Read More

Developing effective physiological strategies to rejuvenate virus-infected vineyards by lowering the virus load in infected grapevines

Context and purpose of the study. The wine industries face significant challenges from two highly detrimental viruses: leafroll and red blotch.

Read More

Energy optimization of the Charmat-Martinotti refermentation process

The european union has estimated that energy consumption for wine production is about 1,750 million kwh per year, of which 500 million kwh is attributable to italy. In recent years, Italy has emerged as the world’s leading wine producer with about 50 million hectoliters per year. About 20 percent (9.8 million hectoliters) of Italian wine is marketed after refermentation according to the Charmat-Martinotti method.

Read More

Influence of cultivar and its drought tolerance on soil microbiome

Soil microbiome plays a crucial role in plant health and resilience, particularly under abiotic stress conditions such as drought.

Read More