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Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine

Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable “smoky”, “ashy” and “medicinal” characters. This study investigated the extent to which fruit maturity (i.e., ripeness) influences the perception of smoke ta...

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Autores principales: Ristic, Renata, Boss, Paul K., Wilkinson, Kerry L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272140/
https://www.ncbi.nlm.nih.gov/pubmed/25993420
http://dx.doi.org/10.3390/molecules20058913
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author Ristic, Renata
Boss, Paul K.
Wilkinson, Kerry L.
author_facet Ristic, Renata
Boss, Paul K.
Wilkinson, Kerry L.
author_sort Ristic, Renata
collection PubMed
description Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable “smoky”, “ashy” and “medicinal” characters. This study investigated the extent to which fruit maturity (i.e., ripeness) influences the perception of smoke taint in wine. Two white grape varieties (Chardonnay and Sauvignon Blanc) and two red grape varieties (Merlot and Shiraz) were exposed to smoke under experimental conditions, at approximately seven days post-veraison. Fruit was then harvested at two levels of maturity: Harvest A, when total soluble solids were 16–20 °Brix, i.e., the berry ripeness typically required for production of sparkling or light-bodied wines; and Harvest B, when total soluble solids were 22–25 °Brix, i.e., the berry ripeness typically required for production of full-bodied wines. The intensity of smoke taint in resulting wines was found to be influenced by fruit maturity, but differed between grape varieties. Smoke-related sensory attributes were apparent in Sauvignon Blanc wine made from early-harvested fruit and in Chardonnay wine made from late-harvested fruit, only; whereas Merlot and Shiraz wines exhibited smoke taint irrespective of fruit maturity. Smoke-derived volatile phenols, and various alcohols, esters and acids, were also quantified to determine the impact of smoke exposure and fruit maturity respectively, on wine composition.
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spelling pubmed-62721402019-01-07 Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine Ristic, Renata Boss, Paul K. Wilkinson, Kerry L. Molecules Article Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable “smoky”, “ashy” and “medicinal” characters. This study investigated the extent to which fruit maturity (i.e., ripeness) influences the perception of smoke taint in wine. Two white grape varieties (Chardonnay and Sauvignon Blanc) and two red grape varieties (Merlot and Shiraz) were exposed to smoke under experimental conditions, at approximately seven days post-veraison. Fruit was then harvested at two levels of maturity: Harvest A, when total soluble solids were 16–20 °Brix, i.e., the berry ripeness typically required for production of sparkling or light-bodied wines; and Harvest B, when total soluble solids were 22–25 °Brix, i.e., the berry ripeness typically required for production of full-bodied wines. The intensity of smoke taint in resulting wines was found to be influenced by fruit maturity, but differed between grape varieties. Smoke-related sensory attributes were apparent in Sauvignon Blanc wine made from early-harvested fruit and in Chardonnay wine made from late-harvested fruit, only; whereas Merlot and Shiraz wines exhibited smoke taint irrespective of fruit maturity. Smoke-derived volatile phenols, and various alcohols, esters and acids, were also quantified to determine the impact of smoke exposure and fruit maturity respectively, on wine composition. MDPI 2015-05-18 /pmc/articles/PMC6272140/ /pubmed/25993420 http://dx.doi.org/10.3390/molecules20058913 Text en © 2015 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 license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ristic, Renata
Boss, Paul K.
Wilkinson, Kerry L.
Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
title Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
title_full Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
title_fullStr Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
title_full_unstemmed Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
title_short Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
title_sort influence of fruit maturity at harvest on the intensity of smoke taint in wine
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272140/
https://www.ncbi.nlm.nih.gov/pubmed/25993420
http://dx.doi.org/10.3390/molecules20058913
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