Impact of bottle aging on smoke-tainted wines from different grape cultivars

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dc.contributor.authorRistic, R.
dc.contributor.authorvan der Hulst, L.
dc.contributor.authorCapone, D.
dc.contributor.authorWilkinson, K.
dc.date.issued2017
dc.description.abstractSmoke 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.
dc.description.statementofresponsibilityRenata Ristic, Lieke van der Hulst, Dimitra L. Capone and Kerry L. Wilkinson
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2017; 65(20):4146-4152
dc.identifier.doi10.1021/acs.jafc.7b01233
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.orcidRistic, R. [0000-0002-6056-9325]
dc.identifier.orcidvan der Hulst, L. [0000-0002-7810-9431]
dc.identifier.orcidCapone, D. [0000-0003-4424-0746]
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]
dc.identifier.urihttp://hdl.handle.net/2440/105829
dc.language.isoen
dc.publisherACS Publications
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© 2017 American Chemical Society
dc.source.urihttps://doi.org/10.1021/acs.jafc.7b01233
dc.subjectAcid hydrolysis; bottle aging; cultivars; guaiacol glycoconjugates; smoke taint; volatile phenols; wine
dc.titleImpact of bottle aging on smoke-tainted wines from different grape cultivars
dc.typeJournal article
pubs.publication-statusPublished

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