1
|
Parker M, Jiang W, Siebert TE, Herderich MJ. Smoky Characters in Wine: Distinctive Flavor or Taint? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9581-9586. [PMID: 38647217 DOI: 10.1021/acs.jafc.4c00811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
The frequency of wildfires has significantly increased in recent years, posing concerns for many grapegrowers and winemakers. Exposure of grapes to smoke can result in wines with notable smoky notes, which in severe cases are described as "smoke tainted". However, smoky aromas in wine are not a priori quality defects but may be considered desirable in some styles of wines, as also widely found and appreciated in many spirits. In this perspective, we summarize recent research on sources and assessment of smoky sensory attributes in wine and provide an outlook on opportunities for managing excessive smoky characters.
Collapse
Affiliation(s)
- Mango Parker
- The Australian Wine Research Institute, Hartley Grove cnr Paratoo Road, Urrbrae, South Australia 5064, Australia
| | - WenWen Jiang
- The Australian Wine Research Institute, Hartley Grove cnr Paratoo Road, Urrbrae, South Australia 5064, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, South Australia 5064, Australia
| | - Tracey E Siebert
- The Australian Wine Research Institute, Hartley Grove cnr Paratoo Road, Urrbrae, South Australia 5064, Australia
| | - Markus J Herderich
- The Australian Wine Research Institute, Hartley Grove cnr Paratoo Road, Urrbrae, South Australia 5064, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, South Australia 5064, Australia
| |
Collapse
|
2
|
Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
Collapse
Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
| |
Collapse
|
3
|
Tran TT, Jung J, Garcia L, Deshields J, Cerrato C, Penner MH, Tomasino E, Levin A, Zhao Y. Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or Adsorption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20222-20230. [PMID: 38054467 DOI: 10.1021/acs.jafc.3c05621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
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.
Collapse
Affiliation(s)
- Trung T Tran
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Jooyeoun Jung
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Lindsay Garcia
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Joseph Deshields
- Department of Horticulture, Oregon State University, Corvallis, Oregon 97331, United States
- Southern Oregon Research, Oregon State University, 569 Hanley Rd., Central Point, Oregon 97502, United States
| | - Cole Cerrato
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Michael H Penner
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Alexander Levin
- Department of Horticulture, Oregon State University, Corvallis, Oregon 97331, United States
- Southern Oregon Research, Oregon State University, 569 Hanley Rd., Central Point, Oregon 97502, United States
| | - Yanyun Zhao
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| |
Collapse
|
4
|
Oberholster, Lim LX, Plaza CM, Perez IA, Wen Y, Neupane B. Grape smoke exposure risk assessment: Wine matrix impact on smoke marker compound smoke expression. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
During wildfires large amounts of volatile phenols (VP’s) are released into the air from wood burning. These compounds absorb through the berry skin, where they are quickly glycosylated. Studies have shown that both the free and bound volatile phenols contribute to smoke taint perception. For grape smoke exposure risk assessment, both the natural amount of free and bound VP’s in grapes (baseline) as well as rejection threshold levels of these compounds in different wine matrixes need to be determined. In the current study the sensory attributes of different smoke impacted and non-smoke impacted wines from the same sites were determined by descriptive analysis. Multivariate statistics were used to relate smoke-related sensory attributes to smoke marker compounds. Subsequently, wines with different levels of smoke marker compounds were made by serial dilution of a smoke impacted wine with its respective non-impacted wine. A consumer study was conducted to determine the change in ‘liking’ for a wine depending on the percentage inclusion of smoke impacted wine. Rejection threshold levels of smoke marker compounds in red wine matrixes were determined by linking ‘liking’ scores to specific wine attributes. This is the first step in creating clear guidelines for wine smoke taint risk assessment.
Collapse
|
5
|
Tran TT, Jung J, Garcia L, DeShields JB, Cerrato DC, Penner MH, Tomasino E, Levin AD, Zhao Y. Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth. J Food Sci 2023; 88:367-380. [PMID: 36533941 DOI: 10.1111/1750-3841.16435] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/23/2022]
Abstract
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.
Collapse
Affiliation(s)
- Trung T Tran
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Jooyeoun Jung
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Lindsay Garcia
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Joseph B DeShields
- Department of Horticulture, Oregon State University, Corvallis, Oregon, USA.,Southern Oregon Research and Extension Center, Oregon State University, Central Point, Oregon, USA
| | - D Cole Cerrato
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Michael H Penner
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Alexander D Levin
- Department of Horticulture, Oregon State University, Corvallis, Oregon, USA.,Southern Oregon Research and Extension Center, Oregon State University, Central Point, Oregon, USA
| | - Yanyun Zhao
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| |
Collapse
|
6
|
Crews P, Dorenbach P, Amberchan G. Appraising California Zinfandel Exposure to Wildfire Smoke Using Natural Product Phenolic Diglycoside Biomarkers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11738-11748. [PMID: 36075021 PMCID: PMC9501791 DOI: 10.1021/acs.jafc.2c04807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/25/2022] [Accepted: 08/30/2022] [Indexed: 06/15/2023]
Abstract
Zinfandel grapes are ubiquitous in California and its wine quality could be negatively impacted from wildfire smoke. Thus, the occurrence of fires prior to grape harvest presents a persistent problem to both viticulture and enology processes. This is the first broad study on Zinfandel to investigate wine quality defects produced by natural wildfires. The project, guided by UHPLC separations and MS2 multiple reaction monitoring, involved measuring natural product phenolic diglycosides (PDs) bioaccumulated in grapes, and expands outcomes published in 2022 by our team (called the Santa Cruz Campaign, SCC). The plan was implemented by exploiting a panel of six marker PDs 1-6 and their deuterated analogues. Examined in the study were 24 different Zinfandel wines obtained from 2016 to 2021 vintages of nine different American Viticulture Areas (AVAs) that were also within five of the eight California Zinfandel viticulture zones. The goal was to extend understanding on PD variations using patterns that possibly change as a function of appellation and fire intensity. Preliminary data was obtained to examine the relative amounts of PDs localized in berry skin versus pulp. The baseline of <15 ppb was proposed by surveying 18 distinct unsmoked Zinfandel wines. It was proposed to estimate the smoke impact on other Zinfandel wines by using seven PD ppb concentrations categories. A pilot study was also launched to assess conclusions by comparing ppb-based ratings versus sensory evaluation quality estimates. General findings presented herein should provide an important foundation to build understanding of using PD patterns to forecast possible Zinfandel wine wildfire damage.
Collapse
Affiliation(s)
- Phillip Crews
- Department
of Chemistry and Biochemistry, University
of California, Santa Cruz, California 95064, United States
| | - Paul Dorenbach
- SC
Laboratories Inc, Santa Cruz, California 95060, United States
| | - Gabriella Amberchan
- Department
of Chemistry and Biochemistry, University
of California, Santa Cruz, California 95064, United States
| |
Collapse
|
7
|
Analysis of Retronasal Flavor Alterations in Smoke-Affected Wines and the Efficacy of Various Inter-Stimulus Rinse Protocols in Clearing Smoke-Related Attributes. BEVERAGES 2022. [DOI: 10.3390/beverages8020023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb smoke-related volatile organic compounds. These compounds impact the sensorial profiles of the resulting wines, introducing an uncharacteristic smokey flavor and ashy finish. Since these off-flavor attributes are observed to have longer-lasting perception, a proper inter-stimulus protocol is necessary to ensure an accurate sensory analysis. Previous work has indicated that a 1 g/L pectin rinse with 120 s of separation is effective for clearing the smoke flavor to mitigate potential carryover effects. The purpose of this work was to determine if there was a more efficient rinsing protocol to lessen the time taken between samples. By using wines with various levels of smoke exposure (high, moderate, and none), the efficacy of four different rinse systems were evaluated with a fixed-time-point evaluation system. These results indicate that a 4 g/L glucose solution is more efficient than pectin, requiring only 90 s of separation to clear smoke flavor perception. Additionally, this work identified appropriate references for the retronasal attributes associated with smoke taint in wine. These results can be used to guide a sensory analysis of wildfire-affected wines to ensure effective and accurate results.
Collapse
|
8
|
Oberholster A, Wen Y, Dominguez Suarez S, Erdmann J, Cauduro Girardello R, Rumbaugh A, Neupane B, Brenneman C, Cantu A, Heymann H. Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine. Molecules 2022; 27:1732. [PMID: 35268834 PMCID: PMC8911878 DOI: 10.3390/molecules27051732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 02/26/2022] [Accepted: 02/27/2022] [Indexed: 11/17/2022] Open
Abstract
There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy characters to a wine. This research aimed to compare all the suggested wine mitigation strategies that evolved from prior research using smoke-impacted grapes under identical winemaking conditions except for the parameter under investigation. Cabernet Sauvignon grapes were received from three areas with varying amounts of smoke exposure in Northern California. Gas chromatography combined with mass spectrometry (GC-MS) and descriptive analyses were performed to correlate the volatile phenol 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 significantly different among the wines, showing a clear difference between the wines made from smoke-impacted fruit and the control wines made from non-impacted fruit. Findings indicate that mitigation strategies during red wine fermentation have a limited impact on the extraction of smoke-taint markers and the expression of smoke-taint sensory characteristics.
Collapse
Affiliation(s)
- Anita Oberholster
- Department of Viticulture & Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; (Y.W.); (S.D.S.); (J.E.); (R.C.G.); (A.R.); (B.N.); (C.B.); (A.C.); (H.H.)
| | | | | | | | | | | | | | | | | | | |
Collapse
|