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    
Abstract/OtherAbstract:
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.
Authors:
Kristen R Kennison; Kerry L Wilkinson; Hannah G Williams; Jeanette H Smith; Mark R Gibberd
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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    
Affiliation:
Department of Agriculture and Food Western Australia, P.O. Box 1231, Bunbury, Western Australia, 6230, Australia. KKennison@agric.wa.gov.au
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MeSH Terms
Descriptor/Qualifier:
Adolescent
Adult
Female
Fermentation
Food Handling / methods
Fruit / chemistry*
Gas Chromatography-Mass Spectrometry
Guaiacol / analysis
Humans
Male
Middle Aged
Sensation*
Smoke*
Taste
Vitis / chemistry*
Wine / analysis*
Chemical
Reg. No./Substance:
0/Smoke; 90-05-1/Guaiacol

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


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