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Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin.
Planta. 2019 Mar; 249(3):941-952.P

Abstract

MAIN CONCLUSION

The accumulation of volatile phenol glycoconjugates in smoke-exposed grapes was monitored following grapevine exposure to smoke, with different glycoconjugate profiles observed for fruit sampled 1 and 7 days after smoke exposure, and at maturity. Foliar application of kaolin reduced the concentration of volatile phenol glycoconjugates in smoke-exposed fruit, but efficacy depended on the rate of application and extent of coverage. Smoke taint can be found in wines made from grapes exposed to smoke from bushfires or prescribed burns. It is characterized by objectionable smoky and ashy aromas and flavors, which have been attributed to the presence of smoke-derived volatile phenols, in free and glycoconjugate forms. This study investigated: (1) the accumulation of volatile phenol glycoconjugates in grapes following the application of smoke to Sauvignon Blanc, Chardonnay and Merlot grapevines at approximately 10 days post-veraison; and (2) the potential mitigation of smoke taint as a consequence of foliar applications of kaolin (a clay-based protective film) prior to grapevine smoke exposure. Varietal differences were observed in the glycoconjugate profiles of smoke-exposed grapes; the highest glycoconjugate levels were found in Merlot grapes, being pentose-glucosides of guaiacol, cresols, and phenol, and gentiobiosides of guaiacol and syringol. Changes in volatile phenol glycoconjugate profiles were also observed with time, i.e., between fruit sampled 1 day after smoke exposure and at maturity. The application of kaolin did not significantly affect the glycoconjugate profiles of Sauvignon Blanc and Chardonnay grapes, but significantly lower volatile phenol glycoconjugate levels were observed in Merlot fruit that was treated with kaolin prior to smoke exposure. The potential for control and smoke-exposed grapes to be differentiated by measurement of spectral reflectance was also demonstrated.

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Publisher Full Text (DOI)

Authors+Show Affiliations

van der Hulst L
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia. The ARC Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA, 5064, Australia.
Munguia P
School of Biological Sciences, The University of Adelaide, Adelaide, SA, 5005, Australia. Royal Melbourne Institute of Technology University, Melbourne, VIC, 3000, Australia.
Culbert JA
The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA, 5064, Australia.
Ford CM
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia.
Burton RA
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia. The ARC Centre of Excellence in Plant Cell Walls, PMB 1, Glen Osmond, SA, 5064, Australia.
Wilkinson KL
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia. kerry.wilkinson@adelaide.edu.au. The ARC Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA, 5064, Australia. kerry.wilkinson@adelaide.edu.au.

MeSH

FruitGas Chromatography-Mass SpectrometryGlycoconjugatesKaolinPhenolsPlant LeavesSmokeSpectrum AnalysisVitisVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30612169

Citation

van der Hulst, Lieke, et al. "Accumulation of Volatile Phenol Glycoconjugates in Grapes Following Grapevine Exposure to Smoke and Potential Mitigation of Smoke Taint By Foliar Application of Kaolin." Planta, vol. 249, no. 3, 2019, pp. 941-952.
van der Hulst L, Munguia P, Culbert JA, et al. Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin. Planta. 2019;249(3):941-952.
van der Hulst, L., Munguia, P., Culbert, J. A., Ford, C. M., Burton, R. A., & Wilkinson, K. L. (2019). Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin. Planta, 249(3), 941-952. https://doi.org/10.1007/s00425-018-03079-x
van der Hulst L, et al. Accumulation of Volatile Phenol Glycoconjugates in Grapes Following Grapevine Exposure to Smoke and Potential Mitigation of Smoke Taint By Foliar Application of Kaolin. Planta. 2019;249(3):941-952. PubMed PMID: 30612169.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin. AU - van der Hulst,Lieke, AU - Munguia,Pablo, AU - Culbert,Julie A, AU - Ford,Christopher M, AU - Burton,Rachel A, AU - Wilkinson,Kerry L, Y1 - 2019/01/05/ PY - 2018/08/19/received PY - 2018/12/20/accepted PY - 2019/1/7/pubmed PY - 2019/3/12/medline PY - 2019/1/7/entrez KW - Cultivars KW - Glycosylation KW - Guaiacol KW - Reflectance spectroscopy KW - Syringol KW - Wine SP - 941 EP - 952 JF - Planta JO - Planta VL - 249 IS - 3 N2 - MAIN CONCLUSION: The accumulation of volatile phenol glycoconjugates in smoke-exposed grapes was monitored following grapevine exposure to smoke, with different glycoconjugate profiles observed for fruit sampled 1 and 7 days after smoke exposure, and at maturity. Foliar application of kaolin reduced the concentration of volatile phenol glycoconjugates in smoke-exposed fruit, but efficacy depended on the rate of application and extent of coverage. Smoke taint can be found in wines made from grapes exposed to smoke from bushfires or prescribed burns. It is characterized by objectionable smoky and ashy aromas and flavors, which have been attributed to the presence of smoke-derived volatile phenols, in free and glycoconjugate forms. This study investigated: (1) the accumulation of volatile phenol glycoconjugates in grapes following the application of smoke to Sauvignon Blanc, Chardonnay and Merlot grapevines at approximately 10 days post-veraison; and (2) the potential mitigation of smoke taint as a consequence of foliar applications of kaolin (a clay-based protective film) prior to grapevine smoke exposure. Varietal differences were observed in the glycoconjugate profiles of smoke-exposed grapes; the highest glycoconjugate levels were found in Merlot grapes, being pentose-glucosides of guaiacol, cresols, and phenol, and gentiobiosides of guaiacol and syringol. Changes in volatile phenol glycoconjugate profiles were also observed with time, i.e., between fruit sampled 1 day after smoke exposure and at maturity. The application of kaolin did not significantly affect the glycoconjugate profiles of Sauvignon Blanc and Chardonnay grapes, but significantly lower volatile phenol glycoconjugate levels were observed in Merlot fruit that was treated with kaolin prior to smoke exposure. The potential for control and smoke-exposed grapes to be differentiated by measurement of spectral reflectance was also demonstrated. SN - 1432-2048 UR - https://www.unboundmedicine.com/medline/citation/30612169/Accumulation_of_volatile_phenol_glycoconjugates_in_grapes_following_grapevine_exposure_to_smoke_and_potential_mitigation_of_smoke_taint_by_foliar_application_of_kaolin_ DB - PRIME DP - Unbound Medicine ER -