A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes

Liu, Zhiqian; Ezernieks, Vilnis; Reddy, Priyanka; Elkins, Aaron; Krill, Christian; Murphy, Kieran; Rochfort, Simone; Spangenberg, Germán

doi:10.3390/metabo10070294

Cited by 20 publications

(24 citation statements)

References 25 publications

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“…Currently, the severity of smoke taint is determined analytically by measuring volatile phenols by GC-MS and/or volatile phenol glycoconjugates by LC-MS; bound volatile phenols can also be measured by GC-MS following acid hydrolysis of juice or wine [ 40 , 51 , 53 ]. Where industry relies on commercial laboratories for compositional analysis, this can be costly, and is therefore, not readily accessible to every vineyard or winery [ 50 , 69 ]. These methods also rely on existing smoke taint marker compounds, but there is some doubt as to whether all of the compounds responsible for smoke taint have actually been identified [ 33 , 34 , 47 ].…”

Section: Discussionmentioning

confidence: 99%

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

et al. 2021

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Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

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Section: Discussionmentioning

confidence: 99%

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

et al. 2021

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“… 7 An optimized GC-MS/MS method was eventually described to gather such data, 16 and recent publications have added further refinements. 15 , 17 Concurrent with these efforts was the approach to estimate total volatile phenols by subjecting samples to hydrolysis (acid or enzymatic) followed by GC-MS analysis. 14 , 18 Next-generation methods featured optimized hydrolyses via 1.0 N HCl and 1.25 N H 2 SO 4 , 17 or alternatively HCl at pH 1.5 over 4 h at 100 °C.…”

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confidence: 99%

“… 15 , 17 Concurrent with these efforts was the approach to estimate total volatile phenols by subjecting samples to hydrolysis (acid or enzymatic) followed by GC-MS analysis. 14 , 18 Next-generation methods featured optimized hydrolyses via 1.0 N HCl and 1.25 N H 2 SO 4 , 17 or alternatively HCl at pH 1.5 over 4 h at 100 °C. 16 The information provided by these two approaches, while useful, are of diminished value; the concentration levels of free volatile phenols are often very low, and data obtained for total volatile phenols involve indirect determinations.…”

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confidence: 99%

Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines

et al. 2022

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Forest fires produce malodorous phenols, bioaccumulated in grapes as odorless phenol glycosides (mono- to tri-), and produce unpleasant smoke tainted wines when these complexes are transformed by glycosidases in saliva. Metabolomic analyses were used to further understand smoke taint by quantitating marker phenolic diglycosides via UHPLC separations and MS/MS multiple reaction monitoring. A collection of grapes and wines provided data to forecast wine quality of grapes subjected to wildfire smoke infestations; the analytics used a panel of reference compounds ( 1 – 6 ). Overall, eight different Vitis vinifera varietals were examined from 2017–2021 vintages involving >218 distinct samples (wines and/or grapes) from 21 different American Viticulture Areas. Results acquired allowed correlation of phenolic diglycoside levels as a function of grape cultivar, varietal clones, and intensity of wildfire smoke. Baseline data were tabulated for nonsmoked samples (especially, Cabernet Sauvignon having a sum 1 – 6 of <6 μg/L) and then compared to those exposed to six other levels of smoke. Outcomes established that (1) analyzing paired samples (bottled wines versus smoke-exposed grapes) can provide diagnostic metabolomic data, (2) phenolic diglycosides are stable in wines aged for >2.5 years, and (3) major gaps exist in our current understanding of this pool of metabolites.

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“…This concentration level was low but comparable with the concentrations in the unsmoked wines. Liu et al [ 17 ] studied the recovery of a liquid-liquid extraction-based GC-MS/MS method for volatile phenol analysis in smoke-tainted grapes. They spiked a mixture of standards at a concentration of 100 ng/g, which is 20 times what we added.…”

Section: Discussionmentioning

confidence: 99%

Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

et al. 2021

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Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile phenols such as guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and o-, p-, m-cresols have been suggested to be related to smoke-exposed grape and wine. This paper describes an analytical approach based on ethylene glycol/polydimethylsiloxane (EG/PDMS)-stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) to quantify or estimate the concentrations of some smoke-related volatile phenols in wines. Correlation coefficients with R2 ≥ 0.990 were obtained. This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. Recovery for the targeted volatile phenols ranged from 72.2% to 142.4% in the smoke-tainted wine matrix, except for 4-vinylguaiacol. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. The approach provides another tool to evaluate wine smoke exposure and potential smoke taint.

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A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes

Cited by 20 publications

References 25 publications

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines

Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

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