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Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars.
J Agric Food Chem. 2017 May 24; 65(20):4146-4152.JA

Abstract

Smoke taint is the term given to the objectionable smoky, medicinal, and ashy characters that can be exhibited in wines following vineyard exposure to bushfire smoke. This study sought to investigate the stability of smoke taint by determining changes in the composition and sensory properties of wines following 5 to 6 years of bottle aging. Small increases in guaiacol and 4-methylguaiacol (of up to 6 μg/L) were observed after bottle aging of smoke-affected red and white wines, while syringol increased by as much as 29 μg/L. However, increased volatile phenol levels were also observed in control red wines, which indicated that changes in the composition of smoke-affected wines were due to acid hydrolysis of conjugate forms of both naturally occurring and smoke-derived volatile phenols. Acid hydrolysis of smoke-affected wines (post-bottle aging) released additional quantities of volatile phenols, which demonstrated the relative stability of glycoconjugate precursors to the mildly acidic conditions of wine. Bottle aging affected the sensory profiles of smoke-affected wines in different ways. Diminished fruit aroma and flavor led to the intensification of smoke taint in some wines, but smoke-related sensory attributes became less apparent in smoke-affected Shiraz wines, post-bottle aging.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Ristic R
No affiliation info available
van der Hulst L
No affiliation info available
Capone DL
The Australian Wine Research Institute (AWRI), P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
Wilkinson KL
No affiliation info available

MeSH

AdultCresolsFemaleFlavoring AgentsFood HandlingFruitHumansMalePhenolSmokeVitisWineYoung Adult

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28464603

Citation

Ristic, Renata, et al. "Impact of Bottle Aging On Smoke-Tainted Wines From Different Grape Cultivars." Journal of Agricultural and Food Chemistry, vol. 65, no. 20, 2017, pp. 4146-4152.
Ristic R, van der Hulst L, Capone DL, et al. Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars. J Agric Food Chem. 2017;65(20):4146-4152.
Ristic, R., van der Hulst, L., Capone, D. L., & Wilkinson, K. L. (2017). Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars. Journal of Agricultural and Food Chemistry, 65(20), 4146-4152. https://doi.org/10.1021/acs.jafc.7b01233
Ristic R, et al. Impact of Bottle Aging On Smoke-Tainted Wines From Different Grape Cultivars. J Agric Food Chem. 2017 May 24;65(20):4146-4152. PubMed PMID: 28464603.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars. AU - Ristic,Renata, AU - van der Hulst,Lieke, AU - Capone,Dimitra L, AU - Wilkinson,Kerry L, Y1 - 2017/05/16/ PY - 2017/5/4/pubmed PY - 2017/6/24/medline PY - 2017/5/4/entrez KW - acid hydrolysis KW - bottle aging KW - cultivars KW - guaiacol glycoconjugates KW - smoke taint KW - volatile phenols KW - wine SP - 4146 EP - 4152 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 20 N2 - Smoke taint is the term given to the objectionable smoky, medicinal, and ashy characters that can be exhibited in wines following vineyard exposure to bushfire smoke. This study sought to investigate the stability of smoke taint by determining changes in the composition and sensory properties of wines following 5 to 6 years of bottle aging. Small increases in guaiacol and 4-methylguaiacol (of up to 6 μg/L) were observed after bottle aging of smoke-affected red and white wines, while syringol increased by as much as 29 μg/L. However, increased volatile phenol levels were also observed in control red wines, which indicated that changes in the composition of smoke-affected wines were due to acid hydrolysis of conjugate forms of both naturally occurring and smoke-derived volatile phenols. Acid hydrolysis of smoke-affected wines (post-bottle aging) released additional quantities of volatile phenols, which demonstrated the relative stability of glycoconjugate precursors to the mildly acidic conditions of wine. Bottle aging affected the sensory profiles of smoke-affected wines in different ways. Diminished fruit aroma and flavor led to the intensification of smoke taint in some wines, but smoke-related sensory attributes became less apparent in smoke-affected Shiraz wines, post-bottle aging. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28464603/Impact_of_Bottle_Aging_on_Smoke_Tainted_Wines_from_Different_Grape_Cultivars_ L2 - https://doi.org/10.1021/acs.jafc.7b01233 DB - PRIME DP - Unbound Medicine ER -