ORCID Profile
0000-0001-6724-9837
Current Organisation
University of Adelaide
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Research Topics
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Top 5 Research Topics
ANZSRC Field of Research (FoR)
Oenology and Viticulture | Horticultural Production | Wine Chemistry and Wine Sensory Science | Analytical Chemistry | Plant Physiology | Natural Products Chemistry | Analytical Chemistry Not Elsewhere Classified | Soil Biology | Analytical Spectrometry | Crop and Pasture Biochemistry and Physiology | Plant Biochemistry And Physiology | Oenology And Viticulture | Microbiology not elsewhere classified | Isotope Geochemistry
ANZSRC Socio-Economic Objective (SEO)
Wine Grapes | Expanding Knowledge in the Agricultural and Veterinary Sciences | Environmental Management Systems | Industrial Crops not elsewhere classified | Beverages (e.g. alcohol, wines, soft drinks, excl. fruit juices) | Grapes | Rehabilitation of Degraded Farmland, Arable Cropland and Permanent Cropland Environments | Beverages (excl. Fruit Juices) |
Related Links
Publications
Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept
Publisher: Elsevier BV
Date: 06-2022
Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis
Publisher: Elsevier BV
Date: 05-2011
Color Extraction and Stability of Rubired Juice Concentrate Produced via Conventional Must Heating or Flash Détente Processing
Publisher: American Chemical Society (ACS)
Date: 11-05-2021
Consumers' knowledge of and attitudes toward the role of oak in winemaking
Publisher: Informa UK Limited
Date: 10-2014
DOI: 10.2147/IJWR.S70458
Classification of sparkling wine style and quality by MIR spectroscopy
Publisher: MDPI AG
Date: 08-05-2015
Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction
Publisher: MDPI AG
Date: 10-04-2019
DOI: 10.3390/MOLECULES24071404
Abstract: This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of s les collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.
Effect of non‐ Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation
Publisher: Hindawi Limited
Date: 08-2022
DOI: 10.1111/AJGW.12563
Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine
Publisher: MDPI AG
Date: 21-09-2019
DOI: 10.3390/MOLECULES24193432
Abstract: Volatile phenols exist in wine and can be markers for Brettanomyces and smoke taint off-odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with volatile phenols. Cross peaks on 2D 1H ROESY nuclear magnetic resonance (NMR) spectra demonstrated inclusion of volatile phenols in the β-CD cavity, while difference tests confirmed this resulted in a perceptible reduction of their sensory impact. However, a conventional headspace solid phase microextraction (HS-SPME) method using an isotopically labelled normalizing standard failed to quantify the residual volatile phenols by gas chromatography-mass spectrometry (GC-MS) because of inclusion of the standard by the CDs. A new method involving an additional liquid phase was developed and validated for quantitation of volatile phenols in the presence of CDs. The retention of eight volatile phenols by α-, β-, and γ-CD was subsequently studied.
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines
Publisher: MDPI AG
Date: 14-10-2019
DOI: 10.3390/FOODS8100491
Abstract: Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensory methodology used by industry to optimize the ethanol content of RAW is known as ‘alcohol sweetspotting’. However, to date, there is no scientific evidence to support the alcohol sweetspot phenomenon, and the sensory methodology used for alcohol sweetspotting has not been validated. In this study, different methods of presenting wine s les (i.e., ordered vs. randomized, and linear vs. circular) were employed to determine to what extent presentation order influences the outcome of alcohol sweetspotting trials. Two different approaches to statistical analysis of sensory data, i.e., chi-square goodness of fit vs. one proportion tests, were also evaluated. Statistical analyses confirmed alcohol sweetspots were apparent in some sweetspot determination trials, but outcomes were not reproducible in replicate determinations (either by panel or by in idual panelists). Analysis of data using the one proportion test improved the likelihood of identifying statistically significant differences between RAWs, but variation in in iduals’ sensitivity to differences in sensory properties following ethanol removal prevented validation of the alcohol sweetspot phenomenon based on the wines studied.
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions
Publisher: MDPI AG
Date: 10-09-2020
DOI: 10.3390/FOODS9091270
Abstract: Low color stability of Rubired food and beverage coloring negatively impacts color yield during production and storage while also limiting the use of this type of food colorant in applications where color stability is a key requirement. This study investigated the impact on color stability of using flash détente (FD) for Rubired color extraction in comparison to a conventional must heating (CMH) extraction process, in conjunction with the use of commercial seed tannin, acetaldehyde, or acid to lower the pH. Rubired concentrate color was evaluated under accelerated aging conditions at 50, 60, and 70 °C, over zero, three, six, and nine days for the different treatments. FD concentrate had lower color stability, with a half-life of 203.3 h and activation energy of 59.2 kJ/mol at 50 °C compared to the CMH concentrate with 233.9 h and 65.2 kJ/mol. FD concentrate generated less 5-hydroxymethylfurfural (5-HMF) during accelerated aging regardless of treatment. Acetaldehyde, low pH, and the combination of these two treatments increased red color stability as well as violet and brown color, whereas seed tannin had no effect. Low pH treatments increased 5-HMF formation and browning, which was detrimental to concentrate quality. Although promising in terms of color stabilization, implementation of these treatments will require development of solutions to mitigate the production of 5-HMF.
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins
Publisher: Elsevier BV
Date: 02-2022
Analysis of C9orf72 repeat expansions in a large international cohort of dementia with Lewy bodies
Publisher: Elsevier BV
Date: 2017
Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit
Publisher: MDPI AG
Date: 12-12-2018
DOI: 10.3390/FOODS7120204
Abstract: The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine
Publisher: American Chemical Society (ACS)
Date: 08-06-0001
DOI: 10.1021/JF072509K
Abstract: 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.
The coordination and distribution of B in foraminiferal calcite
Publisher: Elsevier BV
Date: 04-2015
Microwave-assisted deuterium exchange: The convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols
Publisher: Elsevier BV
Date: 11-2014
DOI: 10.1016/J.FOODCHEM.2014.04.051
Abstract: This study reports the convenient, low cost, one-step synthesis of labelled analogues of six volatile phenols, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol and vanillin, using microwave-assisted deuterium exchange, for use as internal standards for stable isotope dilution analysis. The current method improves on previous strategies in that it enables incorporation of deuterium atoms on the aromatic ring, thereby ensuring retention of the isotope label during mass spectrometry fragmentation. When used as standards for SIDA, these labelled volatile phenols will improve the accuracy and reproducibility of quantitative food and beverage analysis.
Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (Vitis vinifera L.) cv. Merlot
Publisher: American Chemical Society (ACS)
Date: 09-05-2023
Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine
Publisher: Hindawi Limited
Date: 27-02-2022
DOI: 10.1111/AJGW.12548
Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine
Publisher: Hindawi Limited
Date: 13-05-2011
The Influence of Malt Variety and Origin on Wort Flavor
Publisher: Informa UK Limited
Date: 30-03-1970
Genetic analysis implicates APOE, SNCA and suggests lysosomal dysfunction in the etiology of dementia with Lewy bodies
Publisher: Oxford University Press (OUP)
Date: 27-06-2014
DOI: 10.1093/HMG/DDU334
On the Thermally Induced Rearrangement of 2-Alkoxypyridines to N-alkylpyridones
Publisher: CSIRO Publishing
Date: 2003
DOI: 10.1071/CH03044
Abstract: Analogues of 2-methoxypyridine undergo rearrangement to N-methylpyridones under flash vacuum pyrolysis (FVP) conditions. Ethoxy derivatives undergo competitive ethyl migration and elimination of ethylene. Analogues of 4-methoxypyridine do not undergo rearrangement under FVP conditions, but demethylation on silica may occur. The ease of rearrangement follows the basicity of the alkoxyhetarene to some extent. The vapour-phase rearrangements have been contrasted to condensed-phase pyrolyses, and a four-centre transition state for the former is supported by computation. The rearrangement allows structural assignment to the two products from the reaction of 2,4-dichloroquinoline with pyrrolidine.
Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles
Publisher: Hindawi Limited
Date: 16-04-2017
DOI: 10.1111/AJGW.12277
Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking
Publisher: MDPI AG
Date: 14-08-2020
DOI: 10.3390/MOLECULES25163720
Abstract: Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate during winemaking. A significant delay was observed in the conversion of volatile phenols to their corresponding glycoconjugates, which suggests sequestration, the presence of intermediates within the glycosylation pathway and/or other volatile phenol storage forms. This finding has implications for industry in terms of detecting smoke-affected grapes following vineyard smoke exposure. The potential for an in-canopy sprinkler system to mitigate the uptake of smoke-derived volatile phenols by grapes, by spraying grapevines with water during smoke exposure, was also evaluated. While “misting” appeared to partially mitigate the uptake of volatile phenols by grapes during grapevine exposure to smoke, it did not readily influence the concentration of volatile phenols or the sensory perception of smoke taint in wine. Commercial sensors were used to monitor the concentration of smoke particulate matter (PM) during grapevine exposure to low and high density smoke. Similar PM profiles were observed, irrespective of smoke density, such that PM concentrations did not reflect the extent of smoke exposure by grapes or risk of taint in wine. The sensors could nevertheless be used to monitor the presence of smoke in vineyards during bushfires, and hence, the need for compositional analysis of grapes to quantify smoke taint marker compounds.
Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine.
Publisher: Elsevier BV
Date: 08-2013
DOI: 10.1016/J.FOODCHEM.2013.01.090
Abstract: In this study, two-dimensional correlation spectroscopy (2D-COS) combined with mid-infrared (MIR) spectroscopy was evaluated as a novel technique for the identification of spectral regions associated with smoke-affected wine, for the purpose of screening taint arising from grapevine exposure to smoke. Smoke-affected wines obtained from experimental and industry sources were analysed using MIR spectroscopy and chemometrics, and calibration models developed. 2D-COS analysis was used to generate synchronous data maps for red and white cask wines spiked with guaiacol, a marker of smoke taint. Correlations were observed at wavelengths that could be attributable to aromatic C-C stretching, i.e., between 1400 and 1500 cm(-1), indicative of volatile phenols. These results demonstrate the potential of 2D-COS as a rapid, high-throughput technique for the preliminary screening of smoke tainted wine.
Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine
Publisher: Springer Science and Business Media LLC
Date: 15-02-2016
Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles
Publisher: MDPI AG
Date: 03-2020
Abstract: This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Ch agne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, sparkling wine perceptions and preferences, and typical spending and consumption patterns. Consumers were segmented into three distinct clusters (‘No Frills’, ‘Aspirants’ and ‘Enthusiasts’) using the Fine Wine Instrument model. The majority of No Frills consumers were female and typically consumed sparkling wine once per month. Almost 55% of Aspirants were male with a household income of more than AU$75,000. Enthusiast consumers were also predominantly male and well educated, and 64% were under the age of 35 years. Sparkling white wine and Ch agne were generally the preferred styles for each consumer group, followed by Moscato and sparkling rosé wine. Interestingly, Moscato scored favorably with both No Frills and Enthusiast segments. Almost 25% of respondents indicated that they were not familiar with Prosecco, while sparkling red wine was perceived similarly by male and female consumers. The findings from this study can be used by sparkling wine producers to better target their products and marketing to the specific needs and expectations of consumers within different segments of the Australian domestic market.
Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics
Publisher: American Chemical Society (ACS)
Date: 16-12-2012
DOI: 10.1021/JF203849H
Abstract: In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed by MIR spectroscopy and chemometrics. The concentrations of guaiacol and 4-methylguaiacol were also determined using gas chromatography-mass spectrometry (GC-MS), as markers of smoke taint. LDA models correctly classified 61% of control wines and 70% of smoke-affected wines. Classification rates were found to be influenced by the extent of smoke taint (based on GC-MS and informal sensory assessment), as well as qualitative differences in wine composition due to grape variety and oak maturation. Overall, the potential application of MIR spectroscopy combined with chemometrics as a rapid analytical technique for screening smoke-affected wines was demonstrated.
Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon
Publisher: American Chemical Society (ACS)
Date: 30-06-2021
Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines
Publisher: Hindawi Limited
Date: 12-03-2013
DOI: 10.1111/AJGW.12017
Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation
Publisher: American Chemical Society (ACS)
Date: 24-04-2013
DOI: 10.1021/JF400175H
Abstract: Oak lactone is a natural component of oak wood, but it also exists in glycoconjugate precursor forms. This study concerned the role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid, specifically a galloylglucoside, glucoside, and rutinoside, in the evolution of oak lactone during cooperage and maturation. The glycoconjugate profiles of 10 French oak s les were obtained by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) using stable isotope dilution analysis. The galloylglucoside was found to be the predominant glycoconjugate precursor and ranged in concentration from 110 to 354 μg/g. Maturation trials indicated the galloylglucoside undergoes acid-catalyzed hydrolysis after extraction into wine after 12 months of maturation, the glucoside was the most abundant precursor, present at between 2- and 11-fold higher concentrations than those observed for powdered oak. Thermal degradation of glycoconjugates was observed only when oak s les were heated at 200 °C for 30 min, demonstrating their thermal stability.
Identification of Natural Oak Lactone Precursors in Extracts of American and French Oak Woods by Liquid Chromatography–Tandem Mass Spectrometry
Publisher: American Chemical Society (ACS)
Date: 10-2007
DOI: 10.1021/JF072171U
Abstract: A method for the screening of potential natural oak lactone precursors in oak wood extracts using LC-MS/MS combined with information-dependent acquisition was developed. The method was applied to extracts of American and French oak woods. As a result, cis-3-methyl-4-galloyloxyoctanoic acid (ring-opened cis-oak lactone gallate), (3S,4S)- and (3S,4R)-3-methyl-4-O-beta-D-glucopyranosyloctanoic acid (ring-opened cis- and trans-oak lactone glucoside), and (3S,4S)-3-methyl-4-O-(6'-O-galloyl)-beta-D-glucopyranosyloctanoic acid (ring-opened cis-oak lactone galloylglucoside) were identified as natural oak lactone precursors in the extracts by comparison with the respective synthetic reference compounds. In addition, the ring-opened oak lactone rutinoside was tentatively identified in the extracts. Three apparent isomers of the ring-opened cis-oak lactone galloylglucoside were also observed.
Rates of Formation of cis- and trans-Oak Lactone from 3-Methyl-4-hydroxyoctanoic Acid
Publisher: American Chemical Society (ACS)
Date: 06-2004
DOI: 10.1021/JF0496550
Abstract: The rates of formation of both cis- and trans-oak lactone from the corresponding isomers of 3-methyl-4-hydroxyoctanoic acid have been measured in model wine at room temperature for a range of pH values. The half-life for formation of the trans-isomer at pH 2.9 was calculated to be 3.1 h, whereas that for the cis-isomer, at the same pH, was calculated to be 40.5 h. The k(trans)/k(cis) ratio in model wine was found to 12.86 +/- 1.34 over the range of pH values employed. A reason for the more facile formation of the trans-isomer, based on conformational reasons, has been proposed. In acidic aqueous media the equilibrium between the oak lactones and their corresponding ring-opened analogues was found to favor the former entirely, with no evidence for the latter being found. Implications of the present study for the future analysis of oak s les, as well as for the interpretation of existing data, are discussed.
Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine
Publisher: MDPI AG
Date: 13-12-2021
DOI: 10.3390/MOLECULES26247540
Abstract: 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.
Sensory profiles and consumer acceptance of different styles of Australian Moscato
Publisher: Hindawi Limited
Date: 16-08-2018
DOI: 10.1111/AJGW.12300
Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines
Publisher: Elsevier BV
Date: 02-2017
DOI: 10.1016/J.FOODCHEM.2016.08.090
Abstract: Previous studies have shown that volatile compounds present within a vineyard during the growing season can be absorbed by grapevines, assimilated within grapes, and then released during fermentation to influence the final aroma of wine. For ex le, the accumulation of volatile phenols in glycoconjugate forms following grapevine exposure to bushfire smoke, and their subsequent release during winemaking. This study investigated the accumulation of guaiacol glycoconjugates in the fruit, shoots and leaves of Monastrell grapevines following foliar applications (at veraison) of either an aqueous solution of guaiacol or an aqueous oak extract. Fruit, shoot and leaf s les were then collected at 3 time points between veraison and maturity, and analysed by gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, to quantify guaiacol and its glycoconjugates, respectively. Guaiacol glycoconjugates were observed in fruit and leaves in particular, demonstrating glycosylation occurred after grapevine treatment however, different glycoconjugate profiles were apparent.
Assessing Smoke Taint in Grapes and Wine
Publisher: American Chemical Society
Date: 2012
Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine
Publisher: MDPI AG
Date: 18-05-2015
The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging
Publisher: Springer Science and Business Media LLC
Date: 12-09-2014
Rosé wine volatile composition and the preferences of Chinese wine professionals
Publisher: Elsevier BV
Date: 07-2016
DOI: 10.1016/J.FOODCHEM.2016.02.042
Abstract: Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation.
Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine
Publisher: MDPI AG
Date: 21-11-2022
DOI: 10.3390/MOLECULES27228096
Abstract: 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.
Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke
Publisher: American Chemical Society (ACS)
Date: 08-2008
DOI: 10.1021/JF800927E
Abstract: The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated. The concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and eugenol were determined by gas chromatography-mass spectrometry and found to increase throughout the winemaking process. Only trace levels (< or = 1 microg/L) of guaiacol and 4-methylguaiacol could be detected in free run juice derived from the fruit of smoked vines the highest levels, 388 microg/L and 93 microg/L, respectively, were observed in the finished wine. Control wine (derived from fruit of unsmoked vines) contained 4 microg/L guaiacol, with the volatile phenols either not detected or detected at only trace levels (< or = 1 microg/L) throughout fermentation. The role of enzyme and acid catalyzed hydrolysis reactions in releasing smoke-derived volatile compounds was also investigated. The volatile phenols were released from smoked free run juice by strong acid hydrolysis (pH 1.0) and enzyme (beta-glucosidase) hydrolysis, but not mild acid hydrolysis (juice pH 3.2-3.7). Guaiacol was again the most abundant smoke-derived phenol, present at 431 microg/L and 325 microg/L in strong acid and enzyme hydrolysates, respectively. Only trace levels of each phenol could be detected in each control hydrolysate. This study demonstrates the potential for under-estimation of smoke taint in fruit and juice s les the implications for the assessment of smoke taint and quantification of volatile phenols are discussed.
Compositional Variability in Commercial Tannin and Mannoprotein Products
Publisher: American Society for Enology and Viticulture
Date: 15-12-2017
Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine
Publisher: Hindawi Limited
Date: 26-09-2023
DOI: 10.1155/2023/6693220
Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms
Publisher: MDPI AG
Date: 07-09-2020
DOI: 10.3390/S20185099
Abstract: Wildfires are an increasing problem worldwide, with their number and intensity predicted to rise due to climate change. When fires occur close to vineyards, this can result in grapevine smoke contamination and, subsequently, the development of smoke taint in wine. Currently, there are no in-field detection systems that growers can use to assess whether their grapevines have been contaminated by smoke. This study evaluated the use of near-infrared (NIR) spectroscopy as a chemical fingerprinting tool, coupled with machine learning, to create a rapid, non-destructive in-field detection system for assessing grapevine smoke contamination. Two artificial neural network models were developed using grapevine leaf spectra (Model 1) and grape spectra (Model 2) as inputs, and smoke treatments as targets. Both models displayed high overall accuracies in classifying the spectral readings according to the smoking treatments (Model 1: 98.00% Model 2: 97.40%). Ultraviolet to visible spectroscopy was also used to assess the physiological performance and senescence of leaves, and the degree of ripening and anthocyanin content of grapes. The results showed that chemical fingerprinting and machine learning might offer a rapid, in-field detection system for grapevine smoke contamination that will enable growers to make timely decisions following a bushfire event, e.g., avoiding harvest of heavily contaminated grapes for winemaking or assisting with a s le collection of grapes for chemical analysis of smoke taint markers.
The effect of winemaking techniques on the intensity of smoke taint in wine
Publisher: Hindawi Limited
Date: 13-05-2011
Distinct physiological responses of Coccolithus braarudii life cycle phases to light intensity and nutrient availability
Publisher: Informa UK Limited
Date: 04-05-2022
Why do Chinese international students studying in Australia repatriate? Australian Chinese graduates tell it all
Publisher: Informa UK Limited
Date: 10-2019
The coordination of Mg in foraminiferal calcite
Publisher: Elsevier BV
Date: 12-2013
Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
Publisher: MDPI AG
Date: 30-07-2022
DOI: 10.3390/MOLECULES27154892
Abstract: Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across nine commercial and research laboratories following quantitative analysis of the same set of smoke-tainted wines. In parallel, correlations between the interlaboratory consensus values for smoke-taint markers and sensory analyses of the same smoke-tainted wines were evaluated. For free guaiacol, the mean accuracy was 94 ± 11% in model wine, while the free cresols and 4-methylguaiacol showed a negative bias and/or decreased precision relative to guaiacol. Similar trends were observed in smoke-tainted wines, with the cresols and glycosidically bound markers demonstrating high variance. Collectively, the interlaboratory results show that data from a single laboratory can be used quantitatively to understand smoke-taint. Results from different laboratories, however, should not be directly compared due to the high variance between study participants. Correlations between consensus compositional data and sensory evaluations suggest the risk of perceivable smoke-taint can be predicted from free cresol concentrations, overcoming limitations associated with the occurrence of some volatile phenols, guaiacol in particular, as natural constituents of some grape cultivars and of the oak used for barrel maturation.
Rapid Method for Proline Determination in Grape Juice and Wine
Publisher: American Chemical Society (ACS)
Date: 20-04-2012
DOI: 10.1021/JF300403B
Abstract: Proline is typically the most abundant amino acid present in grape juice and wine. The amount present is influenced by viticultural and winemaking factors and can be of diagnostic importance. A method for rapid routine quantitation of proline would therefore be of benefit for wine researchers and the industry in general. Colorimetric determination utilizing isatin as a derivatizing agent has previously been applied to plant extracts, biological fluids, and protein hydrolysates. In the current study, this method has been successfully adapted to grape juice and wine and proved to be sensitive to milligram per liter amounts of proline. At sugar concentrations above 60 g/L, interference from the isatin-proline reaction was observed, such that proline concentrations were considerably underestimated in grape juice and dessert wine. However, the method was robust for the analysis of fermentation s les and table wines. Results were within ±10% agreement with data generated from typical HPLC-based analyses. The isatin method is therefore considered suitable for the routine analysis required to support research into the utilization or release of proline by yeast during fermentation.
Effect of enhanced solar UV radiation on almond (Prunus dulcis) tocopherols and fatty acids
Publisher: International Society for Horticultural Science (ISHS)
Date: 10-2018
Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke
Publisher: MDPI AG
Date: 31-08-2021
DOI: 10.3390/MOLECULES26175277
Abstract: 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.
Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials
Publisher: MDPI AG
Date: 03-03-2022
DOI: 10.3390/MOLECULES27051667
Abstract: 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.
Genome-wide analysis of genetic correlation in dementia with Lewy bodies, Parkinson's and Alzheimer's diseases
Publisher: Elsevier BV
Date: 02-2016
Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers
Publisher: MDPI AG
Date: 18-02-2020
DOI: 10.3390/MOLECULES25040910
Abstract: Volatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (CD) polymers. In the current study, two CD polymers were prepared from β- and γ-CD, using hexamethylene diisocyanate (HDI) as a crosslinking agent. Adsorption tests were performed with four volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol) at concentrations up to 1 mg/L. The removal of volatile phenols by CD polymers achieved equilibrium almost instantly, with isotherm tests suggesting an adsorption capacity of 20.7 µg of volatile phenol per gram of polymer. Langmuir and Freundlich models were subsequently used to fit the data. In batch adsorption tests, the CD polymers achieved 45 to 77% removal of volatile phenols. Polymer reusability was also evaluated and was found to be excellent. A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.
Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine
Publisher: American Chemical Society (ACS)
Date: 04-10-2017
Abstract: Proteins and amino acids are known to influence the foam characteristics of sparkling wines. However, it is unclear to what extent they promote foam formation and/or stability. This study aimed to investigate the effect of protein content and amino acid composition, measured via the bicinchoninic acid assay and high-performance liquid chromatography, respectively, on the foaming properties of 28 sparkling white wines, made by different production methods. Foam volume and stability were determined using a robotic pourer and computer vision algorithms. Modifications were applied to the protein determination method involving the use of yeast invertase as a standard in order to improve quantification accuracy. The protein content was found to be significantly correlated to parameters representative of foam stability, as were the amino acids arginine, asparagine, histidine, and tyrosine. Additionally, the production method was found to influence the foam collar height, which favored foaming in Méthode Traditionnelle wines over other those made by production methods. Understanding the contributions of key wine constituents to the visual and mouthfeel parameters of sparkling wine will enable more efficient production of high-quality wines.
Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin
Publisher: Springer Science and Business Media LLC
Date: 05-01-2019
DOI: 10.1007/S00425-018-03079-X
Abstract: The accumulation of volatile phenol glycoconjugates in smoke-exposed grapes was monitored following grapevine exposure to smoke, with different glycoconjugate profiles observed for fruit s led 1 and 7 days after smoke exposure, and at maturity. Foliar application of kaolin reduced the concentration of volatile phenol glycoconjugates in smoke-exposed fruit, but efficacy depended on the rate of application and extent of coverage. Smoke taint can be found in wines made from grapes exposed to smoke from bushfires or prescribed burns. It is characterized by objectionable smoky and ashy aromas and flavors, which have been attributed to the presence of smoke-derived volatile phenols, in free and glycoconjugate forms. This study investigated: (1) the accumulation of volatile phenol glycoconjugates in grapes following the application of smoke to Sauvignon Blanc, Chardonnay and Merlot grapevines at approximately 10 days post-veraison and (2) the potential mitigation of smoke taint as a consequence of foliar applications of kaolin (a clay-based protective film) prior to grapevine smoke exposure. Varietal differences were observed in the glycoconjugate profiles of smoke-exposed grapes the highest glycoconjugate levels were found in Merlot grapes, being pentose-glucosides of guaiacol, cresols, and phenol, and gentiobiosides of guaiacol and syringol. Changes in volatile phenol glycoconjugate profiles were also observed with time, i.e., between fruit s led 1 day after smoke exposure and at maturity. The application of kaolin did not significantly affect the glycoconjugate profiles of Sauvignon Blanc and Chardonnay grapes, but significantly lower volatile phenol glycoconjugate levels were observed in Merlot fruit that was treated with kaolin prior to smoke exposure. The potential for control and smoke-exposed grapes to be differentiated by measurement of spectral reflectance was also demonstrated.
Australian consumers’ awareness and acceptance of insects as food
Publisher: MDPI AG
Date: 19-04-2018
Impact of geomorphic disturbance on spatial variability of soil CO 2 flux within a depositional landform
Publisher: Wiley
Date: 10-07-2019
DOI: 10.1002/LDR.3375
Precursors to oak lactone. Part 2: Synthesis, separation and cleavage of several β-d-glucopyranosides of 3-methyl-4-hydroxyoctanoic acid
Publisher: Elsevier BV
Date: 07-2004
Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone
Publisher: American Chemical Society (ACS)
Date: 04-05-2015
Abstract: Grapevines are capable of absorbing volatile compounds present in the vineyard during the growing season, and in some cases, volatiles have been found to accumulate in fruits or leaves in glycoconjugate forms, that is, with one or more sugar moieties attached. The presence of oak lactone in wine is usually attributable to oak maturation, but oak lactone has been detected in wines made with fruit from grapevines treated with oak extract or oak lactone. This study investigated the accumulation of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid (i.e., the ring-opened form of oak lactone) in the fruits, leaves, and shoots of Monastrell grapevines following foliar application of either oak extract or oak lactone at approximately 7 days postveraison. Fruits, leaves, and shoots were collected at three different time points, including at maturity. The oak lactone content of fruit was determined by gas chromatography-mass spectrometry, with declining concentrations observed in fruit from grapevines treated with oak lactone with ripening. The concentrations of a β-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid in fruits, leaves, and shoots was determined by liquid chromatography-tandem mass spectrometry, with the highest oak lactone glucoside levels observed in leaves of grapevines treated with oak lactone. A glucose-glucose disaccharide was also tentatively identified. These results demonstrate both ring-opening and glycosylation of oak lactone occurred after experimental treatments were imposed.
Quantitative analysis of β-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis
Publisher: Elsevier BV
Date: 12-2008
DOI: 10.1016/J.CHROMA.2008.10.109
Abstract: The beta-D-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid (glucoside), exists in oak wood and is a potential precursor to cis-oak lactone. A method for the quantification of the glucoside in extracts of oak wood using liquid chromatography-tandem mass spectrometry was developed. The [(2)H(4)]-labeled analogue of the glucoside was synthesized and used as internal standard for the method which was subsequently applied to the analysis of extracts of both American and French oak woods. The concentration of the glucoside in the extracts varied widely from less than 0.1 up to approximately 50 microg/g-oak wood. The method allowed for the quantification of the glucoside as a potential oak lactone precursor in oak woods for the first time.
Amelioration of smoke taint in wine by treatment with commercial fining agents
Publisher: Hindawi Limited
Date: 24-08-2012
Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media
Publisher: MDPI AG
Date: 03-06-2019
DOI: 10.3390/MOLECULES24112100
Abstract: Interactions between grape seed tannin and either a mannoprotein or an arabinogalactan in model wine solutions of different ethanol concentrations were characterized with nanoparticle tracking analysis (NTA), UV-visible spectroscopy and dynamic light scattering (DLS). NTA results reflected a shift in particle size distribution due to aggregation. Furthermore, the light scattering intensity of each tracked particle measured by NTA demonstrated the presence of aggregates, even when a shift in particle size was not apparent. Mannoprotein and arabinogalactan behaved differently when combined with seed tannin. Mannoprotein formed large, highly light-scattering aggregates, while arabinogalactan exhibited only weak interactions with seed tannin. A 3% difference in alcohol concentration of the model solution (12 vs. 15% v/v) was sufficient to affect the interactions between mannoprotein and tannin when the tannin concentration was high. In summary, this study showed that NTA is a promising tool for measuring polydisperse s les of grape and wine macromolecules, and their aggregates under wine-like conditions. The implications for wine colloidal properties are discussed based on these results.
Changes in fatty acid and tocopherol content during almond (Prunus dulcis, cv. Nonpareil) kernel development
Publisher: Elsevier BV
Date: 11-2017
Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review
Publisher: MDPI AG
Date: 17-03-2021
DOI: 10.3390/MOLECULES26061672
Abstract: Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.
Exploratory study of sugar and C 6 compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening
Publisher: Hindawi Limited
Date: 25-02-2021
DOI: 10.1111/AJGW.12472
Identification of a β-d-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke
Publisher: Elsevier BV
Date: 02-2010
DOI: 10.1016/J.ACA.2009.10.039
Abstract: The presence of the beta-D-glucopyranoside of guaiacol (glucoside) in juice of grapes following grapevine exposure to smoke was investigated. The glucoside was synthesized as a reference compound and an HPLC-MS/MS method was developed for its detection in juice. The glucoside was found in the juice extracts of grapes exposed to bushfire smoke, as well as grapes experimentally exposed to smoke. Compared to the control (unsmoked) juice s le, the experimentally smoked juice contained a significant amount of the glucoside, indicating glucosylation of guaiacol occurred following grapevine smoke exposure. The reference compound, and the glucoside found in the smoked juice s les were less susceptible to acid treatment but virtually disappeared after enzyme treatment with beta-glucosidase. The susceptibility of the glucoside to enzyme hydrolysis could be one reason for the release of guaiacol from smoke affected grapes during fermentation.
Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine
Publisher: Hindawi Limited
Date: 14-12-2021
DOI: 10.1111/AJGW.12475
Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes
Publisher: MDPI AG
Date: 23-03-2021
DOI: 10.3390/MOLECULES26061798
Abstract: When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.
Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)
Publisher: American Chemical Society (ACS)
Date: 29-11-2011
DOI: 10.1021/JF203466U
Abstract: The distribution of proanthocyanidin (PA) polymer lengths, proanthocyanidin concentration at each polymer length, and polymer composition were determined in the seed, skin, and wine of Shiraz and Cabernet Sauvignon grape berries grown in southeast Australia. PA was fractionated by semipreparative high performance liquid chromatography (HPLC) and analyzed by phloroglucinolysis and HPLC to report the degree of polymerization (DP), concentration, and composition at 11 DP values in seed and wine and 21 DP values in skin. In skin, the highest PA concentration was observed at a DP of 31 in Shiraz and 29 in Cabernet Sauvignon representing 15% of the total PA in both varieties. The distribution of seed PA had the highest concentration at a DP of 7 in Shiraz and 6 in Cabernet Sauvignon representing around 30% of the total PA. In the wine PA distribution, the highest concentration was observed at a DP of 11 in Shiraz and 9 in Cabernet Sauvignon representing around 26 and 32% of the distribution, respectively. A second peak in wine PA concentration was observed at the largest DP of 18 in Shiraz and 15 in Cabernet Sauvignon representing around 20% of the distribution. The composition in wine did not vary at different DP, but the proportion of epicatechin gallate varied in seed PA less than 4 DP. The proportion of epigallocatechin increased with increasing DP in skin PA. Wine PA had a DP range and composition similar to the distribution of skin PA between DP 4 and 18 suggesting that larger skin PAs are not extracted into wine. This study provides information that could be used to target the important PA fractions in grapes that need to be measured to understand (or predict) PA extraction into wine and eventual mouthfeel.
Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California
Publisher: American Society for Enology and Viticulture
Date: 19-08-2013
Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes
Publisher: MDPI AG
Date: 07-2021
Abstract: Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.
Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne
Publisher: MDPI AG
Date: 26-07-2016
Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels
Publisher: American Chemical Society (ACS)
Date: 27-03-2015
Abstract: During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor to wine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material, which diminishes with time. As a consequence, most barrels are decommissioned after 5 or 6 years. This study investigated whether or not decommissioned barrels can be "reclaimed" and utilized as a previously untapped source of quality oak for wine maturation. Oak battens were prepared from staves of decommissioned French and American oak barrels, and their composition analyzed before and after toasting. The oak lactone glycoconjugate content of untoasted reclaimed oak was determined by liquid chromatography-tandem mass spectrometry, while the concentrations of cis- and trans-oak lactone, guaiacol, 4-methlyguaiacol, vanillin, eugenol, furfural, and 5-methylfurfural present in toasted reclaimed oak were determined by gas chromatography-mass spectrometry. Aroma potential was then evaluated by comparing the composition of reclaimed oak with that of new oak. Comparable levels of oak lactone glycoconjugates and oak volatiles were observed, demonstrating the aroma potential of reclaimed oak and therefore its suitability as a raw material for alternative oak products, i.e., chips or battens, for the maturation of wine. The temperature profiles achieved during toasting were also measured to evaluate the viability of any yeast or bacteria present in reclaimed oak.
Impact of commercial scale ultrafiltration on the composition of white and rosé wine
Publisher: Elsevier BV
Date: 02-2022
Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument
Publisher: MDPI AG
Date: 24-02-2021
Abstract: This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior. Australian consumers (n = 203) completed an online survey and blind tasting of representative styles of commercial sparkling wines, including Ch agne. Wine sensory profiles were determined by descriptive analysis using a trained panel (n = 12) and consumers were segmented into ‘No Frills’, ‘Aspirant’ and ‘Enthusiast’ clusters using the Fine Wine Instrument. Consumer perceptions, preferences and liking were measured using 9-point hedonic scales and compared via statistical analysis. Consumers anticipated liking Ch agne and sparkling white wine the most, and Moscato and Prosecco the least, but on tasting, could only readily identify the Moscato and sparkling red wines, as the most contrasting wine styles. As such, liking scores for the Ch agne and sparkling white wine were significantly lower based on tasting (median scores were 6.0, compared with 9.0 and 8.0 for survey responses, respectively). Consumers’ preconceived expectations of different sparkling wine styles clearly influenced purchasing and consumption behavior. Aspirants and Enthusiasts were more likely to spend more per bottle for Ch agne and sparkling white wine, and consumption of these sparkling wines was most frequently associated with celebratory occasions, such as anniversaries, birthdays, Christmas, New Year and weddings.
Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment
Publisher: Elsevier BV
Date: 03-2023
Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties
Publisher: Hindawi Limited
Date: 13-05-2011
Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy
Publisher: MDPI AG
Date: 05-10-2016
Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine
Publisher: Hindawi Limited
Date: 10-2009
Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines
Publisher: American Chemical Society (ACS)
Date: 13-02-2017
Abstract: The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester content), foaming properties, and quality of 50 Australian sparkling white wines, representing the four key production methods, that is, Méthode Traditionelle (n = 20), transfer (n = 10), Charmat (n = 10), and carbonation (n = 10), were studied. Méthode Traditionelle wines were typically rated highest in quality and were higher in alcohol and protein contents, but lower in residual sugar and total phenolics, than other sparkling wines. They also exhibited higher foam volume and stability, which might be attributable to higher protein concentrations. Bottle-fermented Méthode Traditionelle and transfer wines contained greater proportions of yeast-derived mannoproteins, whereas Charmat and carbonated wines were higher in grape-derived rhamnogalacturonans however, total polysaccharide concentrations were not significantly different between sparkling wine styles. Free amino acids were most abundant in carbonated wines, which likely reflects production via primary fermentation only and/or the inclusion of nontraditional grape varieties. Fatty acids and their esters were not correlated with foaming properties, but octanoic and decanoic acids and their ethyl esters were present in Charmat and carbonated wines at significantly higher concentrations than in bottle-fermented wines and were negatively correlated with quality ratings. Research findings provide industry with a better understanding of the compositional factors driving the style and quality of sparkling white wine.
Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach
Publisher: MDPI AG
Date: 08-09-2020
DOI: 10.3390/S20185108
Abstract: Bushfires are increasing in number and intensity due to climate change. A newly developed low-cost electronic nose (e-nose) was tested on wines made from grapevines exposed to smoke in field trials. E-nose readings were obtained from wines from five experimental treatments: (i) low-density smoke exposure (LS), (ii) high-density smoke exposure (HS), (iii) high-density smoke exposure with in-canopy misting (HSM), and two controls: (iv) control (C no smoke treatment) and (v) control with in-canopy misting (CM no smoke treatment). These e-nose readings were used as inputs for machine learning algorithms to obtain a classification model, with treatments as targets and seven neurons, with 97% accuracy in the classification of 300 s les into treatments as targets (Model 1). Models 2 to 4 used 10 neurons, with 20 glycoconjugates and 10 volatile phenols as targets, measured: in berries one hour after smoke (Model 2 R = 0.98 R2 = 0.95 b = 0.97) in berries at harvest (Model 3 R = 0.99 R2 = 0.97 b = 0.96) in wines (Model 4 R = 0.99 R2 = 0.98 b = 0.98). Model 5 was based on the intensity of 12 wine descriptors determined via a consumer sensory test (Model 5 R = 0.98 R2 = 0.96 b = 0.97). These models could be used by winemakers to assess near real-time smoke contamination levels and to implement amelioration strategies to minimize smoke taint in wines following bushfires.
Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach
Publisher: MDPI AG
Date: 30-07-2019
DOI: 10.3390/S19153335
Abstract: Bushfires are becoming more frequent and intensive due to changing climate. Those that occur close to vineyards can cause smoke contamination of grapevines and grapes, which can affect wines, producing smoke-taint. At present, there are no available practical in-field tools available for detection of smoke contamination or taint in berries. This research proposes a non-invasive/in-field detection system for smoke contamination in grapevine canopies based on predictable changes in stomatal conductance patterns based on infrared thermal image analysis and machine learning modeling based on pattern recognition. A second model was also proposed to quantify levels of smoke-taint related compounds as targets in berries and wines using near-infrared spectroscopy (NIR) as inputs for machine learning fitting modeling. Results showed that the pattern recognition model to detect smoke contamination from canopies had 96% accuracy. The second model to predict smoke taint compounds in berries and wine fit the NIR data with a correlation coefficient (R) of 0.97 and with no indication of overfitting. These methods can offer grape growers quick, affordable, accurate, non-destructive in-field screening tools to assist in vineyard management practices to minimize smoke taint in wines with in-field applications using smartphones and unmanned aerial systems (UAS).
Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines
Publisher: Elsevier BV
Date: 09-0100
Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine
Publisher: American Chemical Society (ACS)
Date: 13-02-2017
Abstract: Wine quality can be significantly affected by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an enotannin, and a mannoprotein, on the composition and sensory properties of red wine, in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either in idually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high-performance liquid chromatography, whereas the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of enotannin did not meaningfully influence wine composition or sensory properties.
Effect of winter rainfall on yield components and fruit green aromas ofVitis vinifera L. cv. Merlot in California
Publisher: Hindawi Limited
Date: 25-12-2013
DOI: 10.1111/AJGW.12060
Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds inVitis viniferaL. Merlot fruit and wine
Publisher: Hindawi Limited
Date: 09-01-2014
DOI: 10.1111/AJGW.12062
Influence of Oak Maturation Regimen on Composition, Sensory Properties, Quality, and Consumer Acceptability of Cabernet Sauvignon Wines
Publisher: American Chemical Society (ACS)
Date: 29-01-2015
DOI: 10.1021/JF5044025
Abstract: Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers' overall liking of each wine. However, segmentation based on in idual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers' use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market.
Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines
Publisher: American Society for Enology and Viticulture
Date: 05-01-2017
Toward a model of sparkling wine purchasing preferences
Publisher: Emerald
Date: 13-03-2017
DOI: 10.1108/IJWBR-10-2015-0048
Abstract: This paper aims to provide further insight into factors influencing Australian consumers’ purchasing preferences for sparkling wine, including ch agne. Focus groups were conducted and thematic analysis was undertaken to identify factors influencing sparkling wine consumers’ purchasing preferences. Personal taste was found to influence choice of a sparkling wine rather than another type of beverage, and selection of a particular style and brand of sparkling wine. Country or region of origin was found to be important, often linked to the product being ch agne. Brand image, reputation and symbolism were found to influence purchase decisions (sometimes linked to consumption occasion), especially for purchases of gifts. Advice, recommendations and expert reviews, and consumption occasion also were found to influence purchase decisions. Price was found to influence style and brand of sparkling wine purchased. A high price was found to be a barrier for some participants, while other participants were found to avoid sparkling wines priced below some particular level. Thematic analysis enabled development of a preliminary model of purchasing preferences. Being exploratory in nature, findings cannot be generalised. Further studies are required to confirm the preliminary model and to evaluate the validity and significance of proposed relationships. Findings suggest a producer could benefit from marketing a range of sparkling wines to cater to different tastes, occasions and gift purchases. Findings also confirm the importance of marketers pursuing opportunities to obtain and promote favourable expert reviews for their sparkling wines, and of identifying and promoting regional distinctiveness. The first comprehensive model of sparkling wine consumers’ purchasing preferences has been developed. Empirical testing would enable refinement and enhance understanding.
Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption
Publisher: Hindawi Limited
Date: 13-05-2011
Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines
Publisher: MDPI AG
Date: 09-2020
DOI: 10.3390/FOODS9091208
Abstract: Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.
Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars
Publisher: American Chemical Society (ACS)
Date: 16-05-2017
Abstract: Smoke taint is the term given to the objectionable smoky, medicinal, and ashy characters that can be exhibited in wines following vineyard exposure to bushfire smoke. This study sought to investigate the stability of smoke taint by determining changes in the composition and sensory properties of wines following 5 to 6 years of bottle aging. Small increases in guaiacol and 4-methylguaiacol (of up to 6 μg/L) were observed after bottle aging of smoke-affected red and white wines, while syringol increased by as much as 29 μg/L. However, increased volatile phenol levels were also observed in control red wines, which indicated that changes in the composition of smoke-affected wines were due to acid hydrolysis of conjugate forms of both naturally occurring and smoke-derived volatile phenols. Acid hydrolysis of smoke-affected wines (post-bottle aging) released additional quantities of volatile phenols, which demonstrated the relative stability of glycoconjugate precursors to the mildly acidic conditions of wine. Bottle aging affected the sensory profiles of smoke-affected wines in different ways. Diminished fruit aroma and flavor led to the intensification of smoke taint in some wines, but smoke-related sensory attributes became less apparent in smoke-affected Shiraz wines, post-bottle aging.
Chemical and sensory profiles of rosé wines from Australia
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.FOODCHEM.2015.09.111
Abstract: The appeal of rosé wine is attributable to its sensory profiles and underlying chemical composition, which are determined by viticultural and oenological inputs. This study provided the first insight into the sensory attributes and volatile profiles of Australian rosé wines. An HS-SPME-GC-MS method and a recently developed HPLC-MS/MS method were used to quantify 51 volatile compounds, including 4 potent sulfur compounds, in 26 commercial rosé wines. Descriptive analysis on all wines was undertaken and the sensory results were correlated with quantitative chemical data to explore relationships between wine composition and sensory profiles. Based on odour activity values, esters were prominent aroma volatiles, and β-damascenone, 3-methylbutyl acetate, ethyl hexanoate and 3-MHA were deemed to be important, in accord with other studies. Wines were described with terms ranging from developed, spicy and savoury to fresh green, citrus, tropical fruit, floral and confectionery.
Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production
Publisher: Informa UK Limited
Date: 11-2015
DOI: 10.2147/IJWR.S90802
Novel Wine Yeast for Improved Utilisation of Proline during Fermentation
Publisher: MDPI AG
Date: 06-02-2018
Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis
Publisher: American Chemical Society (ACS)
Date: 28-09-2016
Abstract: The relative proportion of water and ethanol present in alcoholic beverages can significantly influence the perception of wine sensory attributes. This study therefore investigated changes in wine ethanol concentration due to evaporation from wine glasses. The ethanol content of commercial wines exposed to ambient conditions while in wine glasses was monitored over time. No change in wine ethanol content was observed where glasses were covered with plastic lids, but where glasses were not covered, evaporation had a significant impact on wine ethanol content, with losses from 0.9 to 1.9% alcohol by volume observed for wines that received direct exposure to airflow for 2 h. Evaporation also resulted in decreases in the concentration of some fermentation volatiles (determined by gas chromatography-mass spectrometry) and a perceptible change in wine aroma. The rate of ethanol loss was strongly influenced by exposure to airflow (i.e., from the laboratory air-conditioning unit), together with certain glass shape and wine parameters glass headspace in particular. This is the first study to demonstrate the significant potential for ethanol evaporation from wine in wine glasses. Research findings have important implications for the technical evaluation of wine sensory properties in particular, informal sensory trials and wine show judging, where the use of covers on wine glasses is not standard practice.
An Observational Study into the Recovery of Grapevines (Vitis vinifera L.) following a Bushfire
Publisher: American Society for Enology and Viticulture
Date: 11-04-2014
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