| Title: | Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking |
| Author(s): | Szeto C; Ristic R; Capone D; Puglisi C; Pagay V; Culbert J; Jiang W; Herderich M; Tuke J; Wilkinson K; |
| Address: | "School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia. The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia. The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia. School of Mathematical Sciences, The University of Adelaide, SA 5000, Australia" |
| DOI: | 10.3390/molecules25163720 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate during winemaking. A significant delay was observed in the conversion of volatile phenols to their corresponding glycoconjugates, which suggests sequestration, the presence of intermediates within the glycosylation pathway and/or other volatile phenol storage forms. This finding has implications for industry in terms of detecting smoke-affected grapes following vineyard smoke exposure. The potential for an in-canopy sprinkler system to mitigate the uptake of smoke-derived volatile phenols by grapes, by spraying grapevines with water during smoke exposure, was also evaluated. While 'misting' appeared to partially mitigate the uptake of volatile phenols by grapes during grapevine exposure to smoke, it did not readily influence the concentration of volatile phenols or the sensory perception of smoke taint in wine. Commercial sensors were used to monitor the concentration of smoke particulate matter (PM) during grapevine exposure to low and high density smoke. Similar PM profiles were observed, irrespective of smoke density, such that PM concentrations did not reflect the extent of smoke exposure by grapes or risk of taint in wine. The sensors could nevertheless be used to monitor the presence of smoke in vineyards during bushfires, and hence, the need for compositional analysis of grapes to quantify smoke taint marker compounds" |
| Keywords: | Glycoconjugates/*analysis Glycosylation Phenols/*analysis Smoke/*analysis Vitis/*chemistry Volatile Organic Compounds/*analysis Volatilization Wine/*analysis acid hydrolysis cresols guaiacol particulate matter rate-all-that-apply sensors smoke taint syrin; |
| Notes: | "MedlineSzeto, Colleen Ristic, Renata Capone, Dimitra Puglisi, Carolyn Pagay, Vinay Culbert, Julie Jiang, WenWen Herderich, Markus Tuke, Jonathan Wilkinson, Kerry eng ICI70100008/Australian Research Council Training Centre for Innovative Wine Production/ Switzerland 2020/08/23 Molecules. 2020 Aug 14; 25(16):3720. doi: 10.3390/molecules25163720" |
