Abstract
The increased incidence of vegetation fires near vineyards in the Western Cape, South Africa has led to growing concern over the appearance of smoke taint in the affected grapes. This study focused on the effect of smoke exposure on the volatile phenol (VP) composition of wines made from affected grapes over two vintages (2012 and 2013). Cabernet Sauvignon grapes were exposed, 10 days post-vraison, to a single, hour-long treatment with smoke derived from burning a mixture of vegetation (including fynbos) under controlled conditions in enclosures. Enclosures were sealed for 24 h after exposure, and then removed. Grapes were allowed to ripen and wines were then produced. Wines were analysed by headspace gas chromatography mass spectrometry (HS-SPME GC-MS) for selected volatiles. The results of the investigation show that the exposure of grapes to smoke during ripening leads to the accumulation of VPs that were detected in wines. The detected VPs were guaiacol, phenol and the cresols. Smoke exposure of grapes during ripening may have a negative impact on wine quality due to the accumulation of these compounds.
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Claims 3
Claim · model-written summary
Smoke exposure of grapes during ripening led to volatile phenol accumulation detected in wine.
- Taxon
- grapese0
- Material
- Cabernet Sauvignont0
- Treatment
- exposure of grapes to smoke during ripeninge0
- Outcome
- accumulation of VPse0
- Direction
- accumulatione0
Not reportedComparator
Verbatim
e0“exposure of grapes to smoke during ripening leads to the accumulation of VPs that were detected in wines”
t0“Cabernet Sauvignon Wines”
Claim · model-written summary
Guaiacol, phenol, and cresols were detected as volatile phenols in the wines.
Verbatim
e0“The detected VPs were guaiacol, phenol and the cresols”
t0“Cabernet Sauvignon Wines”
Claim · model-written summary
The authors interpret smoke exposure during ripening as a possible harm to wine quality from accumulated volatile phenols.
Verbatim
e0“Smoke exposure of grapes during ripening may have a negative impact on wine quality due to the accumulation of these compounds”
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stage · molecular: metabolites · VitisPositive and negative results
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