Amelioration of smoke taint in wine by treatment with commercial fining agents
- 24 August 2012
- journal article
- research article
- Published by Hindawi Limited in Australian Journal of Grape and Wine Research
- Vol. 18 (3), 302-307
- https://doi.org/10.1111/j.1755-0238.2012.00200.x
Abstract
Background and Aims: Fermentation of smoke-affected grapes can lead to wines that exhibit objectionable smoke-related sensory attributes, i.e. smoke taint. Fining agents are routinely used at different stages of the winemaking process to address constituents that are considered to adversely affect juice or wine quality. This study aimed to evaluate the efficacy of commercial fining agents in reducing the concentration of volatile phenols and the intensity of sensory attributes associated with smoke-tainted wine. Methods and Results: Smoke-affected wines were treated with a range of fining agents, two of which, an activated carbon and a synthetic mineral, were found to appreciably ameliorate the taint. Treated wines contained a significantly lower level of smoke-derived volatile phenols and exhibited less intense ‘smoke’ and ‘cold ash’ aromas, ‘smoky’ flavour and ‘ashy’ aftertaste, compared with that of untreated (control) wines; with little or no impact on wine colour. Conclusions: Selected fining agents can ameliorate smoke taint in wine. Whereas most fining agents showed poor specificity towards the wine components responsible for smoke taint, some, an activated carbon in particular, were highly effective. Significance of the Study: This research identifies a treatment that can be used to mitigate the impact of grapevine exposure to smoke on wine composition and sensory properties.Keywords
This publication has 25 references indexed in Scilit:
- Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysisFood Chemistry, 2011
- Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorptionAustralian Journal of Grape and Wine Research, 2011
- Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wineAustralian Journal of Grape and Wine Research, 2011
- The effect of winemaking techniques on the intensity of smoke taint in wineAustralian Journal of Grape and Wine Research, 2011
- Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical propertiesAustralian Journal of Grape and Wine Research, 2011
- Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugatesAustralian Journal of Grape and Wine Research, 2011
- Identification of a β-d-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smokeAnalytica Chimica Acta, 2010
- Investigation into the Formation of Guaiacol Conjugates in Berries and Leaves of Grapevine Vitis vinifera L. Cv. Cabernet Sauvignon Using Stable Isotope Tracers Combined with HPLC-MS and MS/MS AnalysisJournal of Agricultural and Food Chemistry, 2010
- Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to SmokeJournal of Agricultural and Food Chemistry, 2008
- The Effects of Sample Preparation and Gas Chromatograph Injection Techniques on the Accuracy of Measuring Guaiacol, 4-Methylguaiacol and Other Volatile Oak Compounds in Oak Extracts by Stable Isotope Dilution AnalysesJournal of Agricultural and Food Chemistry, 2004