Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

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dc.contributor.authorModesti, M.
dc.contributor.authorSzeto, C.
dc.contributor.authorRistic, R.
dc.contributor.authorJiang, W.
dc.contributor.authorCulbert, J.
dc.contributor.authorCatelli, C.
dc.contributor.authorMencarelli, F.
dc.contributor.authorTonutti, P.
dc.contributor.authorWilkinson, K.
dc.date.issued2021
dc.descriptionPublished: 1 July 2021
dc.description.abstractStrategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.
dc.description.statementofresponsibilityMargherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti and Kerry Wilkinson
dc.identifier.citationBeverages, 2021; 7(3):44-1-44-10
dc.identifier.doi10.3390/beverages7030044
dc.identifier.issn2306-5710
dc.identifier.issn2306-5710
dc.identifier.orcidSzeto, C. [0000-0002-3560-9399]
dc.identifier.orcidRistic, R. [0000-0002-6056-9325]
dc.identifier.orcidJiang, W. [0000-0003-2085-7848]
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]
dc.identifier.urihttps://hdl.handle.net/2440/134710
dc.language.isoen
dc.publisherMDPI AG
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rightsCopyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
dc.source.urihttps://doi.org/10.3390/beverages7030044
dc.subjectCabernet Sauvignon; descriptive analysis; glycoconjugates; guaiacol; mitigation; ozone; syringol; volatile phenols
dc.titleAmelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes
dc.typeJournal article
pubs.publication-statusPublished

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