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Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes.
J Agric Food Chem. 2019 Dec 26; 67(51):14137-14142.JA

Abstract

Smoke-taint is a wine defect that may occur when ripening grape crops absorb volatile phenols (VPs), compounds associated with the negative sensory attributes of smoke-taint, due to exposure of grapes to wildfire smoke. This study examined potential methods to reduce the impact that smoke-exposure has on wine grapes. Specifically, agricultural sprays normally used to protect grapes from fungal pathogens and a spray used to prevent cracking in soft-fleshed fruits were assessed for their capacity to inhibit increases in VP concentrations in wine grapes following on-vine smoke-exposure. The results indicated that an artificial grape cuticle applied 1 week before exposure to simulated forest fire smoke (at 1-2 weeks after veraison) can significantly hinder an increase in VP concentrations in smoke-exposed grapes at commercial maturity. This reduction in VP concentrations may mitigate crop losses experienced globally by the wine industry due to exposure of grapes on-vine (at key phenological stages) to wildfire smoke.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Favell JW
University of British Columbia , Kelowna , British Columbia V1V 1V7 , Canada.
Noestheden M
University of British Columbia , Kelowna , British Columbia V1V 1V7 , Canada. Supra Research and Development, Inc. , Kelowna , British Columbia V1X 6Y5 , Canada.
Lyons SM
University of British Columbia , Kelowna , British Columbia V1V 1V7 , Canada.
Zandberg WF
University of British Columbia , Kelowna , British Columbia V1V 1V7 , Canada.

MeSH

Crop ProductionFruitPhenolsSmokeVitisWildfiresWine

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

31802665

Citation

Favell, James W., et al. "Development and Evaluation of a Vineyard-Based Strategy to Mitigate Smoke-Taint in Wine Grapes." Journal of Agricultural and Food Chemistry, vol. 67, no. 51, 2019, pp. 14137-14142.
Favell JW, Noestheden M, Lyons SM, et al. Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes. J Agric Food Chem. 2019;67(51):14137-14142.
Favell, J. W., Noestheden, M., Lyons, S. M., & Zandberg, W. F. (2019). Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes. Journal of Agricultural and Food Chemistry, 67(51), 14137-14142. https://doi.org/10.1021/acs.jafc.9b05859
Favell JW, et al. Development and Evaluation of a Vineyard-Based Strategy to Mitigate Smoke-Taint in Wine Grapes. J Agric Food Chem. 2019 Dec 26;67(51):14137-14142. PubMed PMID: 31802665.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes. AU - Favell,James W, AU - Noestheden,Matthew, AU - Lyons,Sarah M, AU - Zandberg,Wesley F, Y1 - 2019/12/16/ PY - 2019/12/6/pubmed PY - 2020/1/3/medline PY - 2019/12/6/entrez KW - fire KW - grapes KW - smoke KW - smoke-taint KW - wine SP - 14137 EP - 14142 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 67 IS - 51 N2 - Smoke-taint is a wine defect that may occur when ripening grape crops absorb volatile phenols (VPs), compounds associated with the negative sensory attributes of smoke-taint, due to exposure of grapes to wildfire smoke. This study examined potential methods to reduce the impact that smoke-exposure has on wine grapes. Specifically, agricultural sprays normally used to protect grapes from fungal pathogens and a spray used to prevent cracking in soft-fleshed fruits were assessed for their capacity to inhibit increases in VP concentrations in wine grapes following on-vine smoke-exposure. The results indicated that an artificial grape cuticle applied 1 week before exposure to simulated forest fire smoke (at 1-2 weeks after veraison) can significantly hinder an increase in VP concentrations in smoke-exposed grapes at commercial maturity. This reduction in VP concentrations may mitigate crop losses experienced globally by the wine industry due to exposure of grapes on-vine (at key phenological stages) to wildfire smoke. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/31802665/Development_and_Evaluation_of_a_Vineyard_Based_Strategy_To_Mitigate_Smoke_Taint_in_Wine_Grapes_ DB - PRIME DP - Unbound Medicine ER -