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Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
J Agric Food Chem. 2007 Dec 26; 55(26):10897-901.JA

Abstract

Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke.

Authors+Show Affiliations

Kennison KR
Department of Agriculture and Food Western Australia, P.O. Box 1231, Bunbury, Western Australia, 6230, Australia. KKennison@agric.wa.gov.au
Wilkinson KL
No affiliation info available
Williams HG
No affiliation info available
Smith JH
No affiliation info available
Gibberd MR
No affiliation info available

MeSH

AdolescentAdultFemaleFermentationFood HandlingFruitGas Chromatography-Mass SpectrometryGuaiacolHumansMaleMiddle AgedSensationSmokeTasteVitisWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18052239

Citation

Kennison, Kristen R., et al. "Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes On the Chemical Composition and Sensory Characteristics of Wine." Journal of Agricultural and Food Chemistry, vol. 55, no. 26, 2007, pp. 10897-901.
Kennison KR, Wilkinson KL, Williams HG, et al. Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. J Agric Food Chem. 2007;55(26):10897-901.
Kennison, K. R., Wilkinson, K. L., Williams, H. G., Smith, J. H., & Gibberd, M. R. (2007). Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. Journal of Agricultural and Food Chemistry, 55(26), 10897-901.
Kennison KR, et al. Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes On the Chemical Composition and Sensory Characteristics of Wine. J Agric Food Chem. 2007 Dec 26;55(26):10897-901. PubMed PMID: 18052239.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. AU - Kennison,Kristen R, AU - Wilkinson,Kerry L, AU - Williams,Hannah G, AU - Smith,Jeanette H, AU - Gibberd,Mark R, Y1 - 2007/12/05/ PY - 2007/12/7/pubmed PY - 2008/2/29/medline PY - 2007/12/7/entrez SP - 10897 EP - 901 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 26 N2 - Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18052239/Smoke_derived_taint_in_wine:_effect_of_postharvest_smoke_exposure_of_grapes_on_the_chemical_composition_and_sensory_characteristics_of_wine_ DB - PRIME DP - Unbound Medicine ER -