Large-Scale Reassessment of In-Vineyard Smoke-Taint Grapevine Protection Strategies and the Development of Predictive Off-Vine Models

Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or Adsorption

Spray coatings have shown promising potential in preventing the uptake of smoke phenols from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl pectin or varying concentrations of chitosan were made into films and their potential for blocking, absorption, or adsorption of phenols (guaiacol, m-cresol, and syringol) was evaluated using a custom-built smoke diffusion box. The coatings were also applied to Pinot noir grapes in a vineyard. GC-MS analysis for smoke phenols from headspace gases of diffusion study and extractions of films indicated that chitosan-based films can block guaiacol and syringol, and all films are able to capture m-cresol. The type of coating and application time in a vineyard did not affect (P < 0.05) physicochemical properties, size, and weight of the berries, whereas chitosan-based coatings resulted in a higher anthocyanin content of berries. This study provided new information about the key mechanisms (i.e., blocking phenols) of coatings to mitigate smoke phenol uptake in wine grapes.

Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth

The frequency and intensity of wildfires have been increasing over the last 50 years and negatively impacted the wine industry. Previous methods of smoke mitigation during grape processing have shown little impact in reducing smoke taint in wines. Therefore, a novel method of using edible spray coatings for vineyard application was developed to help prevent volatile smoke phenol uptake in wine grapes. Four cellulose nanofiber-based coating suspensions incorporated with chitosan and/or β-cyclodextrin were evaluated. Films derived from the coating suspensions were exposed to volatile phenols found in wildfire smoke (guaiacol, 4-methyl guaiacol, m-cresol, o-cresol, p-cresol, syringol, and 4-methyl syringol) and evaluated with ultraviolet-visible spectroscopy where the results indicated that the coatings could uptake smoke phenols in varying degrees. The coatings were also applied in a vineyard at three different application times during grape growth: pea-sized, pre-bunch closure, and both at pea-sized and pre-bunch closure. The results showed that the application time did not have a significant (p < 0.05) effect on berry size, weight, °Brix, pH, or titratable acidity. The type of coating, time of application and washing were found to impact the number of volatile phenols in the grapes after a smoke event. Results from this study indicated that edible coatings could help mitigate smoke uptake in wine grapes without sacrificing the growth and key composition parameters of wine grapes. PRACTICAL APPLICATION: This research provides a novel spray coating that can be applied to wine grapes in the vineyard to potentially mitigate volatile smoke compounds in wine grapes without impacting fruit growth and key compositional parameters of wine grapes, thus maintaining high quality of wines for consumers. Results from this study can also be potentially applied to other agricultural commodities to solve the issues caused by the wildfire smoke.

Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine

Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product. This study evaluated the potential for spinning cone column (SCC) distillation to be used for the remediation of 'smoke taint'. Compositional analysis of 'stripped wine' and condensate collected during SCC treatment of two smoke-tainted red wines indicated limited, if any, removal of volatile phenols, while their non-volatile glycoconjugates were concentrated due to water and ethanol removal. Together with the removal of desirable volatile aroma compounds, this enhanced the perception of smoke-related sensory attributes; i.e., smoke taint intensified. Stripped wines also became increasingly sour and salty as ethanol (and water) were progressively removed. A preliminary juice remediation trial yielded more promising results. While clarification, heating, evaporation, deionization and fermentation processes applied to smoke-tainted white juice gave ≤3 µg/L changes in volatile phenol concentrations, SCC distillation of smoke-tainted red juice increased the volatile phenol content of condensate (in some cases by 3- to 4-fold). Deionization of the resulting condensate removed 75 µg/L of volatile phenols, but fermentation of reconstituted juice increased volatile phenol concentrations again, presumably due to yeast metabolism of glycoconjugate precursors. Research findings suggest SCC distillation alone cannot remediate smoke taint, but used in combination with adsorbents, SCC may offer a novel remediation strategy, especially for tainted juice.

Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials

When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine. Whereas early research sought to understand the effects of smoke on grapevine physiology, and grape and wine chemistry, research efforts have shifted towards the strategic imperative for effective mitigation strategies. This study evaluated the extent to which excised grape bunches could be reproducibly tainted during smoke exposure in a purpose-built ‘smoke box’. The volatile phenol composition of grapes exposed to smoke for 30 min was similar to that of smoke-affected grapes from field trials involving grapevine exposure to smoke. Some variation was observed between replicate smoke treatments, but implementing appropriate controls and experimental replication enabled the smoke box to be used to successfully evaluate the efficacy of several agrochemical sprays and protective coverings as methods for mitigating the smoke exposure of grapes. Whereas the agrochemical sprays did not provide effective protection from smoke, enclosing grape bunches in activated carbon fabric prevented the uptake of up to 98% of the smoke-derived volatile phenols observed in smoke-affected grapes. As such, the study demonstrated not only a convenient, efficient approach to smoke taint research that overcomes the constraints associated with vineyard-based field trials, but also a promising new strategy for preventing smoke taint.

Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine

It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to prepare farmland for sowing) has not yet been established. This study exposed excised bunches of grapes to smoke from combustion of barley straw and pea stubble windrows to investigate the potential for stubble burning to elicit smoke taint. Increased levels of volatile phenols (i.e., chemical markers of smoke taint) were detected in grapes exposed to barley straw smoke (relative to control grapes), with smoke density and the duration of smoke exposure influencing grape volatile phenols. However, the sensory panel did not perceive wine made from grapes exposed to low-density smoke to be tainted, despite the presence of low levels of syringol providing compositional evidence of smoke exposure. During the pea stubble burn, grapes positioned amongst the burning windrows or on the edge of the pea paddock were exposed to smoke for ~15–20 and 30–45 min, respectively, but this only resulted in 1 µg/kg differences in the cresol and/or syringol concentrations of smoke-affected grapes (and 1 µg/L differences for wine), relative to controls. A small, but significant increase in the intensity of smoke aroma and burnt rubber flavor of wine made from the grapes positioned amongst the burning pea stubble windrows provided the only sensory evidence of any smoke taint. As such, had vineyards been located immediately downwind from the pea stubble burn, it is unlikely that there would have been any smoke contamination of unharvested grapes.

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

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.