scholarly journals Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3720 ◽  
Author(s):  
Colleen Szeto ◽  
Renata Ristic ◽  
Dimitra Capone ◽  
Carolyn Puglisi ◽  
Vinay Pagay ◽  
...  
Keyword(s):  
Particulate Matter ◽  
Compositional Analysis ◽  
Sprinkler System ◽  
Smoke Exposure ◽  
Cabernet Sauvignon ◽  
Significant Delay ◽  
Volatile Phenols ◽  
Volatile Phenol ◽  
Marker Compounds ◽  
Glycosylation Pathway

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.

scholarly journals Glycosylation of Volatile Phenols in Grapes Following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5277
Author(s):  
Julie A. Culbert ◽  
WenWen Jiang ◽  
Renata Ristic ◽  
Carolyn J. Puglisi ◽  
Elizabeth C. Nixon ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Field Trials ◽  
Smoke Exposure ◽  
Cabernet Sauvignon ◽  
Financial Viability ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Volatile Phenol ◽  
Phenol Glycosides

Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide. In response, researchers are studying the chemical, sensory and physiological consequences of grapevine smoke exposure. However, studies involving winemaking trials are often limited by the availability of suitable quantities of smoke-affected grapes, either from vineyards exposed to smoke or from field trials involving the application of smoke to grapevines. This study compared the accumulation of volatile phenol glycosides (as compositional markers of smoke taint) in Viognier and Cabernet Sauvignon grapes exposed to smoke pre- vs. post-harvest, and found post-harvest smoke exposure of fruit gave similar levels of volatile phenol glycosides to fruit exposed to smoke pre-harvest. Furthermore, wines made from smoke-affected fruit contained similar levels of smoke-derived volatile phenols and their glycosides, irrespective of whether smoke exposure occurred pre- vs. post-harvest. Post-harvest smoke exposure therefore provides a valid approach to generating smoke-affected grapes in the quantities needed for winemaking trials and/or trials that employ both chemical and sensory analysis of wine.

scholarly journals Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1798
Author(s):  
Margherita Modesti ◽  
Colleen Szeto ◽  
Renata Ristic ◽  
WenWen Jiang ◽  
Julie Culbert ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Perception ◽  
Smoke Exposure ◽  
Ozone Treatment ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Gaseous Ozone ◽  
Volatile Phenol ◽  
Marker Compounds ◽  
Phenol Glycoside

When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.

scholarly journals Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 44
Author(s):  
Margherita Modesti ◽  
Colleen Szeto ◽  
Renata Ristic ◽  
WenWen Jiang ◽  
Julie Culbert ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Sensory Properties ◽  
Ozone Treatment ◽  
Cabernet Sauvignon ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Perceived Intensity ◽  
Wine Composition ◽  
Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

scholarly journals Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon

2020 ◽  
pp. 10-10
Author(s):  
Sanja Radonjic ◽  
Helena Prosen ◽  
Vesna Maras ◽  
Lea Demsar ◽  
Tatjana Kosmerl
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Alcohol Content ◽  
Volatile Phenols ◽  
Oak Chips ◽  
Volatile Phenol ◽  
Bottle Aging ◽  
The Impact

The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 v/v %), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.

scholarly journals Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 910 ◽  
Author(s):  
Chao Dang ◽  
Vladimir Jiranek ◽  
Dennis K. Taylor ◽  
Kerry L. Wilkinson
Keyword(s):  
Solid Phase ◽  
Crosslinking Agent ◽  
Wine Industry ◽  
Hexamethylene Diisocyanate ◽  
Gas Chromatography Mass Spectrometry ◽  
Batch Adsorption ◽  
Volatile Phenols ◽  
Phenol Adsorption ◽  
Volatile Phenol ◽  
Langmuir And Freundlich Models

Volatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (CD) polymers. In the current study, two CD polymers were prepared from β- and γ-CD, using hexamethylene diisocyanate (HDI) as a crosslinking agent. Adsorption tests were performed with four volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol) at concentrations up to 1 mg/L. The removal of volatile phenols by CD polymers achieved equilibrium almost instantly, with isotherm tests suggesting an adsorption capacity of 20.7 µg of volatile phenol per gram of polymer. Langmuir and Freundlich models were subsequently used to fit the data. In batch adsorption tests, the CD polymers achieved 45 to 77% removal of volatile phenols. Polymer reusability was also evaluated and was found to be excellent. A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.

scholarly journals Total particulate matter concentration skews cigarette smoke's gene expression profile

2016 ◽  
Vol 2 (4) ◽  
pp. 00029-2016 ◽  
Author(s):  
Anna Dvorkin-Gheva ◽  
Gilles Vanderstocken ◽  
Ali Önder Yildirim ◽  
Corry-Anke Brandsma ◽  
Ma'en Obeidat ◽  
...  
Keyword(s):  
Gene Expression ◽  
Particulate Matter ◽  
Cigarette Smoke ◽  
Gene Expression Profile ◽  
Expression Profile ◽  
Smoke Exposure ◽  
Cigarette Smoke Exposure ◽  
Chronic Obstructive ◽  
Total Particulate Matter ◽  
Xenobiotic Detoxification

Exposure of small animals to cigarette smoke is widely used as a model to study the pathogenesis of chronic obstructive pulmonary disease. However, protocols and exposure systems utilised vary substantially and it is unclear how these different systems compare.We analysed the gene expression profile of six publically available murine datasets from different cigarette smoke-exposure systems and related the gene signatures to three clinical cohorts.234 genes significantly regulated by cigarette smoke in at least one model were used to construct a 55-gene network containing 17 clusters. Increasing numbers of differentially regulated clusters were associated with higher total particulate matter concentrations in the different datasets. Low total particulate matter-induced genes mainly related to xenobiotic/detoxification responses, while higher total particulate matter activated immune/inflammatory processes in addition to xenobiotic/detoxification responses. To translate these observations to the clinic, we analysed the regulation of the revealed network in three human cohorts. Similar to mice, we observed marked differences in the number of regulated clusters between the cohorts. These differences were not determined by pack-year.Although none of the experimental models exhibited a complete alignment with any of the human cohorts, some exposure systems showed higher resemblance. Thus, depending on the cohort, clinically observed changes in gene expression may be mirrored more closely by specific cigarette smoke exposure systems. This study emphasises the need for careful validation of animal models.

scholarly journals Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 74
Author(s):  
Xu Qian ◽  
Fangyuan Jia ◽  
Jian Cai ◽  
Ying Shi ◽  
Changqing Duan ◽  
...  
Keyword(s):  
Principal Component ◽  
Sun Exposure ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
Primary Role ◽  
Volatile Phenols ◽  
Aging Period ◽  
Hot Climate ◽  
Furanic Compounds

Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.

scholarly journals A Review of Community Smoke Exposure from Wildfire Compared to Prescribed Fire in the United States

2018 ◽  
Author(s):  
Kathleen M. Navarro ◽  
Don Schweizer ◽  
John R. Balmes ◽  
Ricardo Cisneros
Keyword(s):  
United States ◽  
Particulate Matter ◽  
Land Management ◽  
Prescribed Fire ◽  
Wildland Fire ◽  
The United States ◽  
Smoke Exposure ◽  
Management Tool ◽  
Wildfire Smoke ◽  
Scientific Papers

Prescribed fire, intentionally ignited low-intensity fires, and managed wildfires, wildfires that are allowed to burn for land management benefit, could be used as a land management tool to create forests that are resilient to wildland fire. This could lead to fewer large catastrophic wildfires in the future. However, we must consider the public health impacts of the smoke that is emitted from wildland and prescribed fire. The objective of this synthesis is to examine the differences in ambient community-level exposures to particulate matter (PM2.5) from smoke in the United States from two smoke exposure scenarios &ndash; wildfire fire and prescribed fire. A systematic search was conducted to identify scientific papers to be included in this review. Web of Science Core Collection and PubMed for scientific papers, and Google Scholar were used to identify any grey literature or reports to be included in this review. Sixteen studies that examined particulate matter exposure from smoke were identified for this synthesis &ndash; nine wildland fire studies and seven prescribed fire studies. PM2.5 concentrations from wildfire smoke were found to be significantly lower than reported PM2.5 concentrations from prescribed fire smoke. Wildfire studies focused on assessing air quality impacts to communities that were nearby fires and urban centers that were far from wildfires. However, the prescribed fire studies used air monitoring methods that focused on characterizing exposures and emissions directly from and next to the burns. This review highlights a need for a better understanding of wildfire smoke impact over the landscape. It is essential for properly assessing population exposure to smoke from different fire types.

scholarly journals A review of the techniques for mitigating the effects of smoke taint in wine production

2021 ◽  
Author(s):  
Ysadora A. Mirabelli-Montan ◽  
Matteo Marangon ◽  
Antonio Graça ◽  
Christine M. Mayr Marangon ◽  
Kerry L. Wilkinson
Keyword(s):  
Climate Change ◽  
Fermentation Process ◽  
Smoke Exposure ◽  
Wine Industry ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Wine Production ◽  
The World ◽  
Single Method ◽  
Negative Impacts

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. When grapevines are exposed to smoke, their leaves and fruit can adsorb volatile smoke compounds (for example, volatile phenols such as guaiacol, 4-methylguaiacol, o-, m- and p-cresol, and syringol), which can initially be detected in free (aglycone) forms but are rapidly converted to glycoconjugate forms due to glycosylation. During the fermentation process, these glycoconjugates can be broken down, releasing volatile phenols that contribute undesirable sensory characteristics to the resultant wine (i.e. smokey and ashy attributes). Several methods have been evaluated, both viticultural measures and winemaking techniques, for mitigating and/or remediating the negative effects of grapevine smoke exposure. While there is currently no single method that universally solves the problem of smoke taint, this paper outlines the tools available that can help to minimize the negative impacts of smoke taint (Figure 1).

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