Document Detail

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
MedLine Citation:
PMID:  18052239     Owner:  NLM     Status:  MEDLINE    
Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke.
Kristen R Kennison; Kerry L Wilkinson; Hannah G Williams; Jeanette H Smith; Mark R Gibberd
Related Documents :
444439 - Pulmonary function in firefighters: acute changes in ventilatory capacity and their cor...
25446299 - Contemporary decade long trends in atrial fibrillation incidence and survival: a commun...
15141139 - Smoking and hodgkin lymphoma risk in women united states.
21724569 - Sustained fertility from 22 to 41 years of age in women with polycystic ovarian syndrome.
9664729 - Lay understanding of synergistic risk: the case of radon and cigarette smoking.
14759939 - Back to the future: smoking in movies in 2002 compared with 1950 levels.
2377589 - Twenty-five-year mortality from coronary heart disease and its prediction in five cohor...
18647789 - Increased abdominal obesity, adverse psychosocial factors and shorter telomere length i...
23666019 - Sedentary behaviour and risk of mortality from all-causes and cardiometabolic diseases ...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2007-12-05
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  55     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2007 Dec 
Date Detail:
Created Date:  2007-12-19     Completed Date:  2008-02-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  10897-901     Citation Subset:  IM    
Department of Agriculture and Food Western Australia, P.O. Box 1231, Bunbury, Western Australia, 6230, Australia.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Food Handling / methods
Fruit / chemistry*
Gas Chromatography-Mass Spectrometry
Guaiacol / analysis
Middle Aged
Vitis / chemistry*
Wine / analysis*
Reg. No./Substance:
0/Smoke; 90-05-1/Guaiacol

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Anti-inflammatory effects of isoflavone powder produced from soybean cake.
Next Document:  Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries.