Assessing Smoke Taint Risk Based on the Composition of Smoke Exposed Grapes and Wines PDF Download
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Author: Garrett Lattanzio
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages :
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Book Description
Trials were conducted to investigate the effects of wildfire smoke exposure over a duration of up to 48 hours on the chemical properties of wine grapes and resulting wines. Hoop-houses were constructed over rows of vines to contain smoke generated by for the trials. Experiments took place at the Washington State University Roza research vineyard located in Prosser, WA. Sixty vines of Cabernet Sauvignon, two control groups, front and back (of hoop-house), and two treatment groups, front and back (n=4) and Merlot, two control groups, front and back, and three treatment groups, front, back, and mixed (n=5) were smoked in separate vineyard trials using fuel sources common to wildfires in 2017. Four trials were conducted in 2018 using only Merlot vines, smoke treatments were done based on berry maturity including at pre veraison, 50% veraison, 3 weeks post 50% veraison, and 6 weeks post 50% veraison. Each of these trials had two control groups, front and back, and two treatment groups, front and back (n=4 for all trials). Berry samples were taken at various time points throughout the smoke treatments and analyzed for the presence of smoke taint related compounds. Experimental wines were made from the treatments and controls and sampled daily during fermentation to monitor the extraction of smoke compounds. The chemical composition of grapes and resulting wines was used to model differences among samples using discriminant analysis. Smoked grape samples at the end of each trial were readily differentiated from the samples taken at the beginning of each trial. Wines made from smoke exposed grapes could be separated from those made from control fruit. The compounds important for differentiating among the grape and wine samples included smoke derived thermal degradation products of lignin, including volatile phenols and their glycosides. Based on results from these trials, more analysis of data is needed, but it is expected that this study will lend to the development of smoke taint determination methods for use in the wine industry. It is the hope that this research will shed light on the contribution of previously unrecognized compounds on smoke taint in wine.
Author: Garrett Lattanzio
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages :
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Book Description
Trials were conducted to investigate the effects of wildfire smoke exposure over a duration of up to 48 hours on the chemical properties of wine grapes and resulting wines. Hoop-houses were constructed over rows of vines to contain smoke generated by for the trials. Experiments took place at the Washington State University Roza research vineyard located in Prosser, WA. Sixty vines of Cabernet Sauvignon, two control groups, front and back (of hoop-house), and two treatment groups, front and back (n=4) and Merlot, two control groups, front and back, and three treatment groups, front, back, and mixed (n=5) were smoked in separate vineyard trials using fuel sources common to wildfires in 2017. Four trials were conducted in 2018 using only Merlot vines, smoke treatments were done based on berry maturity including at pre veraison, 50% veraison, 3 weeks post 50% veraison, and 6 weeks post 50% veraison. Each of these trials had two control groups, front and back, and two treatment groups, front and back (n=4 for all trials). Berry samples were taken at various time points throughout the smoke treatments and analyzed for the presence of smoke taint related compounds. Experimental wines were made from the treatments and controls and sampled daily during fermentation to monitor the extraction of smoke compounds. The chemical composition of grapes and resulting wines was used to model differences among samples using discriminant analysis. Smoked grape samples at the end of each trial were readily differentiated from the samples taken at the beginning of each trial. Wines made from smoke exposed grapes could be separated from those made from control fruit. The compounds important for differentiating among the grape and wine samples included smoke derived thermal degradation products of lignin, including volatile phenols and their glycosides. Based on results from these trials, more analysis of data is needed, but it is expected that this study will lend to the development of smoke taint determination methods for use in the wine industry. It is the hope that this research will shed light on the contribution of previously unrecognized compounds on smoke taint in wine.
Author: Sandra Dominguez Suarez
Publisher:
ISBN: 9781392894279
Category :
Languages : en
Pages :
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Book Description
Almost all research regarding smoke taint has been undertaken in Australia covering vine susceptibility, potential mitigation actions during winemaking to limit smoke taint expression and potential ways to remove smoke taint in the final wines. A thorough review of published smoke taint research indicated large gaps in knowledge and inconsistent results. The objective of this research was to compare all the suggested wine protocols that evolved from prior research using smoke impacted grapes under identical winemaking conditions except for the parameter under investigation. All investigations were performed at the UC Davis Research and Teaching Winery. Cabernet Sauvignon grapes were received from three different areas with varied amounts of smoke exposure (Oakville, Alexander Valley, and Silverado Trail AVA’s) in Northern California. Gas chromatography mass spectrometry (GC-MS) and sensory analysis were performed in order to correlate wine composition to smoke taint characteristics. The winemaking variables investigated were the use of different fermentation yeasts, oak additions and fermentation temperatures. Among other attributes, smokiness and ashy aftertaste were found to be significantly different among the wines, showing a clear difference between the wines that were made from smoke impacted fruit and the control wines that were made from non-impacted fruit. One yeast showed a significant effect by highlighting the fruitiness in the wines and reducing the ashy aftertaste. Different oak additions were not successful in masking the impact of the smoke. Similarly, different fermentation temperatures did not have a significant impact on smoke expression in the resulting wines. Findings indicate that mitigation strategies during red wine fermentation have a limited impact on the extraction of smoke-taint markers as well as the expression of smoke taint sensory characteristics.
Author: Kristen Renee Kennison
Publisher:
ISBN:
Category :
Languages : en
Pages : 196
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Book Description
This research identified key periods of grapevine sensitivity to smoke uptake as: (1) from shoots 10 cm in length to full-bloom (low levels of smoke taint); (2) from berries pea size to the onset of veraison (variable levels of smoke taint); and (3) from 7 days post veraison to harvest (high levels of smoke taint). A novel smoke application methodology consisting of a smoke generator and greenhouse-grade tent was developed to facilitate the accurate application of smoke treatments to field-grown grapevines. Smoke treatments were applied to grapevines at key stages during the seasonal growth cycle, on repeated occasions and at a range of densities and durations.
Author: Ioan Pavel Ivanov Gitsov
Publisher:
ISBN:
Category : Smoke
Languages : en
Pages :
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Book Description
Grapevines that have been exposed to smoke have higher concentrations of methoxyphenols, due to degradation of lignin upon the burning of plant material. These methoxyphenols are responsible for smoky aromas and flavors and are present as free compounds and bound glycosylated forms. Upon fermentation of impacted fruit, these compounds are extracted and carried over into the finished wine. This phenomenon has a severe impact on wine sensory characteristics, and in turn, on reputations of established wineries and vineyards. In this study, methods for remediation of the free and bound smoke-related compounds were explored. Using gas-chromatography mass-spectrometry, reverse osmosis coupled with adsorption using activated carbon was successful in reducing the peak areas of phenol, 2,6-dimethylphenol, 2-ethyl-4-methylphenol, 2-ethyl-6-methylphenol, syringol, eugenol, and trans-isoeugenol in one treatment of research smoked Merlot wine, but surprisingly, not in the second. Furthermore, treatment of a commercial wine that was exposed to uncontrolled smoke application showed reductions in peak areas for different compounds, as expected, since the conditions of smoke application play a role in which compounds are present. Though it was not analyzed, it is imperative to also monitor beneficial aroma compounds present in the wine when treating smoke tainted wines, due to the low specificity of activated carbon. Enzymatic hydrolysis as a method for reducing the bound fraction of smoke compounds was also explored. Using a collection of ten enzymes with varying glycosidase, peroxidase, and pectinase activities, smoked and unsmoked permeate fractions were treated. Efficacy of treatment was determined using ultra-high pressure liquid chromatography-quadrupole time of flight-mass spectrometry to monitor peak areas for five bound compounds and five free compounds of interest. Of the ten enzymes analyzed, AR2000, Scottzyme BG, and Lallzyme Beta were found to be the most successful in liberating bound compounds following a 2h treatment time. As these three enzymes are a cocktail of enzymatic activities, advertised as pectinases with glycosidase and esterase side activities, future work should be carried out to determine which enzyme is primarily responsible for hydrolysis. Since these enzymes are readily used in the wine industry, however, implementation for treatment of smoke tainted wines is easy and inexpensive.
Author: Imogen Jubb
Publisher: CSIRO PUBLISHING
ISBN: 0643098313
Category : Nature
Languages : en
Pages : 297
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Book Description
Provides an important snapshot of the issues presented at the Greenhouse 2009 conference.
Author: Andrew L. Waterhouse
Publisher: John Wiley & Sons
ISBN: 1118730712
Category : Science
Languages : en
Pages : 472
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Book Description
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.
Author: Kenneth C. Fugelsang
Publisher: Рипол Классик
ISBN: 5881474686
Category : History
Languages : en
Pages : 415
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Book Description
Author: Jean L. Jacobson
Publisher: Springer Science & Business Media
ISBN: 0387251200
Category : Technology & Engineering
Languages : en
Pages : 390
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Book Description
In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape. For some small wineries, this notion might still ring true, but for the majority of wineries commercially producing quality wines, the reality of winemaking is far more complex. The persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality winem- ing. The sciences of viticulture, enology, and wine chemistry are becoming more intricate and sophisticated each year. Wine laboratories have become an integral part of the winemaking process, necessitating a knowledgeable staff possessing a multitude of skills. Science incorporates the tools that new-age winemakers are utilizing to produce some of the best wines ever made in this multibillion dollar trade. A novice to enology and wine chemistry can find these subjects daunting and intimidating. Whether you are a home winemaker, a new winemaker, an enology student, or a beginning-to-intermediate laboratory technician, p- ting all the pieces together can take time. As a winemaker friend once told me, “winemaking is a moving target. ” Introduction to Wine Laboratory Practices and Procedures was written for the multitude of people entering the wine industry and those that wish to learn about wine chemistry and enology.
Author: Somenath Mitra
Publisher: John Wiley & Sons
ISBN: 0471457825
Category : Science
Languages : en
Pages : 480
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Book Description
The importance of accurate sample preparation techniques cannot be overstated--meticulous sample preparation is essential. Often overlooked, it is the midway point where the analytes from the sample matrix are transformed so they are suitable for analysis. Even the best analytical techniques cannot rectify problems generated by sloppy sample pretreatment. Devoted entirely to teaching and reinforcing these necessary pretreatment steps, Sample Preparation Techniques in Analytical Chemistry addresses diverse aspects of this important measurement step. These include: * State-of-the-art extraction techniques for organic and inorganic analytes * Sample preparation in biological measurements * Sample pretreatment in microscopy * Surface enhancement as a sample preparation tool in Raman and IR spectroscopy * Sample concentration and clean-up methods * Quality control steps Designed to serve as a text in an undergraduate or graduate level curriculum, Sample Preparation Techniques in Analytical Chemistry also provides an invaluable reference tool for analytical chemists in the chemical, biological, pharmaceutical, environmental, and materials sciences.
Author: Pascal Ribéreau-Gayon
Publisher: John Wiley & Sons
ISBN: 0470010355
Category : Science
Languages : en
Pages : 512
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Book Description
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
