Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes

McKay, Marianne; Bauer, Florian; Panzeri, Valeria; Mokwena, Lucky; Buica, Astrid

doi:10.21548/40-2-3270

Cited by 9 publications

(8 citation statements)

References 36 publications

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“…As smoke taint research has progressed, the range of volatile phenols that were measured as smoke taint markers evolved to include cresols, phenol, and syringols, in addition to guaiacol and 4-methylguaiacol, and analytical methods were developed to measure both free and bound (glycosylated) volatile phenols [ 27 , 33 , 40 ]. Several studies have attempted to establish the sensory contributions of smoke-derived volatile phenols [ 41 , 42 , 43 ]; while the volatile phenol glycoconjugates that remain in wine after fermentation [ 33 , 44 ] are thought to contribute to the ashy aftertaste perceived in some smoke-tainted wines, due to in-mouth hydrolysis [ 45 ]. Nevertheless, it is reasonable to expect that additional smoke taint marker compounds might be identified in the future.…”

Section: Introductionmentioning

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: Introductionmentioning

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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“…Juice and wine samples were analyzed for volatile phenol content using a GC-MS/MS. The method described by de Vries [17] and McKay et al [18] was applied with some modifications. Briefly, ten milliliters of the wine was transferred into a solid phase micro extraction (SPME) vial.…”

Section: Chemical Analysesmentioning

confidence: 99%

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

et al. 2021

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Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality. This study aimed to determine the levels of volatile phenols in wines produced from smoke-exposed juice by a selection of commercial wine yeasts and to determine if yeast selection affected the perception of smokiness in wine. Commercial white and red wine yeasts were screened for the production of volatile phenols in smoke-exposed Chenin Blanc and Merlot juice. Volatile phenol levels were determined by GC-MS/MS and wines were also subjected to sensory evaluation. Volatile phenol levels in smoked wines varied and was affected by yeast strain. The highest guaiacol levels in Chenin Blanc were found in wines fermented with QA23, while Merlot wines that underwent spontaneous alcoholic fermentation contained the highest levels. The levels of volatile phenols differed significantly between the smoked and unsmoked wines, and the sensory results supported the chemical data. Volatile phenols had a negative effect on Chenin Blanc flavor profiles even when the levels were below odor detection thresholds. Yeast selection is important and can affect the volatile phenol levels and flavor profiles of wines.

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“…Understanding the aroma character of wine is essential for ensuring quality and consumer acceptance in a competitive market. Hence, identifying the volatile aromatic compounds present in wines can provide valuable information on the sensory attributes of the wine and the viticultural and/or winemaking practices that could be altered to improve the quality [ 4 , 5 , 6 ] or maintain a certain wine style.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling

et al. 2021

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Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, and the effects of climate change, such as increases in ambient temperature and drought. In this study, a low-cost and portable electronic nose (e-nose) was used to assess wines produced from grapevines exposed to different levels of smoke contamination. Readings from the e-nose were then used as inputs to develop two machine learning models based on artificial neural networks. Results showed that regression Model 1 displayed high accuracy in predicting the levels of volatile aromatic compounds in wine (R = 0.99). On the other hand, Model 2 also had high accuracy in predicting smoke aroma intensity from sensory evaluation (R = 0.97). Descriptive sensory analysis showed high levels of smoke taint aromas in the high-density smoke-exposed wine sample (HS), followed by the high-density smoke exposure with in-canopy misting treatment (HSM). Principal component analysis further showed that the HS treatment was associated with smoke aroma intensity, while results from the matrix showed significant negative correlations (p < 0.05) were observed between ammonia gas (sensor MQ137) and the volatile aromatic compounds octanoic acid, ethyl ester (r = −0.93), decanoic acid, ethyl ester (r = −0.94), and octanoic acid, 3-methylbutyl ester (r = −0.89). The two models developed in this study may offer winemakers a rapid, cost-effective, and non-destructive tool for assessing levels of volatile aromatic compounds and the aroma qualities of wine for decision making.

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Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes

Cited by 9 publications

References 36 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

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling

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