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. 2021 Aug 31;26(17):5277.
doi: 10.3390/molecules26175277.

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

Julie A Culbert  1 , WenWen Jiang  1 , Renata Ristic  2   3 , Carolyn J Puglisi  2 , Elizabeth C Nixon  2 , Hongmei Shi  2   4 , Kerry L Wilkinson  2   3
Affiliations

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

Julie A Culbert et al. Molecules. .

Abstract

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.

Keywords: acid hydrolysis; guaiacol; smoke taint; syringol; wine.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study, i.e., in the collection, analysis or interpretation of data, in the writing of the manuscript or in the decision to publish the results.

Figures

Figure 1
Figure 1
Total volatile phenol glycoside concentrations in control (C) and smoke-affected (S) (a) Viognier and (b) Cabernet Sauvignon grapes (in µg/kg, at 1, 3 and 7 days after smoke exposure) and wine (in µg/L). Values are means of three replicates (n = 3) measured as syringol glucose-glucoside equivalents. Different letters indicate statistical significance (p = 0.05, one-way ANOVA) amongst grape or wine (*) samples.
Figure 2
Figure 2
Sensory profiles of control (C) and smoke-affected (S) (a) Viognier and (b) Cabernet Sauvignon wines; A = aroma; F = flavor; AT = aftertaste. Values are mean intensity ratings of one wine per treatment, presented to 30 panelists; * denotes attributes for which ratings were statistically significant (p = 0.05, two-way ANOVA).
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