Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine

Oberholster, Anita; Wen, Y.; Suarez, Sandra Dominguez; Erdmann, Jesse; Girardello, Raul Cauduro; Rumbaugh, Arran; Neupane, Bishnu; Brenneman, Charles; Cantu, Annegret; Heymann, Hildegarde

doi:10.3390/molecules27051732

Cited by 10 publications

(16 citation statements)

References 34 publications

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“…All samples were assessed in duplicate in a complete block design. Te judges were forced to have a 2-minute rest between each sample and a 10-minute rest between sets of two and three samples, to minimise carryover [27,28]. Water was provided for palate cleansing.…”

Section: Basic Chemical Compositionmentioning

confidence: 99%

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

Jiang

Bilogrevic

Parker

et al. 2022

Australian Journal of Grape and Wine Research

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Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December 2019 due to a wildfire, when wine grapes were peppercorn-size green berries. Previously, pre-veraison smoke exposure had been identified through model experiments as unlikely to affect grape composition, whereas smoke exposure after veraison can have a major effect on wine flavour. Hence the effects of pre-veraison smoke on grape and wine composition, and smoky sensory properties of wine were investigated. Methods and Results. Chardonnay, Pinot Noir and Shiraz were investigated and eight blocks with varied smoke exposure were selected for each cultivar. Berries were sampled initially four weeks after the fire and at harvest, and mature grapes were made into unoaked wines. Established smoke exposure markers, phenolic glycosides, were found in berries at pre-veraison and at harvest from the high smoke exposure sites, with concentrations well above those found in non-smoke exposed fruit. Volatile phenols were also elevated in grapes at harvest. The resulting red wines from some exposure vineyards were high in volatile phenols, glycosides and smoky flavours. However, most of the Chardonnay wines expressed much less smoky flavours, despite similar levels of smoke exposure of grapes. Conclusions. Pre-veraison smoke exposure can result in elevated concentrations of volatile phenols and their glycosidic metabolites in grape berries and wine and cause strong smoky flavour in wine. Significance. The wine sector and land management agencies responsible for controlled burns need to consider the effect of smoke from fires near vineyards even very early in the growing season.

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Section: Basic Chemical Compositionmentioning

confidence: 99%

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

Jiang

Bilogrevic

Parker

et al. 2022

Australian Journal of Grape and Wine Research

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“…Similar to the duration gradient, ketones (11 kinds), phenols (11 kinds) and aldehydes (five kinds) were the main VOCs. Phenolic substances were mainly produced by a gradual decomposition of lignin and were unique volatile flavor substances in smoking [ 42 ]. It was mainly reflected in the generation of VOCs during the heating and decomposition of smoking substances, as well as phenolic substances formed after smoking [ 2 ].…”

Section: Resultsmentioning

confidence: 99%

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

Shen

Chen

Omedi

et al. 2022

Foods

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In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0–4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.

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“…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 [1]. Currently there are no effective remedial actions available to the industry for smoke impacted grape juice and wine resulting in devastating losses when wildfires occur [2,3]. Research has shown that during wildfires substantial amounts of volatile phenols (VP's) are released into the air from wood burning through the pyrolysis (thermal decomposition) of lignin.…”

Section: Introductionmentioning

confidence: 99%

Grape smoke exposure risk assessment: Wine matrix impact on smoke marker compound smoke expression

et al. 2023

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During wildfires large amounts of volatile phenols (VP’s) are released into the air from wood burning. These compounds absorb through the berry skin, where they are quickly glycosylated. Studies have shown that both the free and bound volatile phenols contribute to smoke taint perception. For grape smoke exposure risk assessment, both the natural amount of free and bound VP’s in grapes (baseline) as well as rejection threshold levels of these compounds in different wine matrixes need to be determined. In the current study the sensory attributes of different smoke impacted and non-smoke impacted wines from the same sites were determined by descriptive analysis. Multivariate statistics were used to relate smoke-related sensory attributes to smoke marker compounds. Subsequently, wines with different levels of smoke marker compounds were made by serial dilution of a smoke impacted wine with its respective non-impacted wine. A consumer study was conducted to determine the change in ‘liking’ for a wine depending on the percentage inclusion of smoke impacted wine. Rejection threshold levels of smoke marker compounds in red wine matrixes were determined by linking ‘liking’ scores to specific wine attributes. This is the first step in creating clear guidelines for wine smoke taint risk assessment.

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Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine

Cited by 10 publications

References 34 publications

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

Grape smoke exposure risk assessment: Wine matrix impact on smoke marker compound smoke expression

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