Culbert Julie A, Jiang WenWen, Bilogrevic Eleanor, Likos Desireé, Francis I Leigh, Krstic Mark P, Herderich Markus J
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
J Agric Food Chem. 2021 Sep 8;69(35):10246-10259. doi: 10.1021/acs.jafc.1c02642. Epub 2021 Aug 24.
An increase in bushfires and wildfires globally and consequent smoke exposure of grapevines has seen an elevated need for remediation options to manage the impact of smoke taint in the wine industry. Two commercially available activated carbons (PS1300 and CASPF) were evaluated at 1, 2, and 4 g/L with juice from smoke-affected Pinot Noir and Chardonnay grapes. PS1300 and CASPF treatments removed up to 75 and 92% of the phenolic glycosides in the smoke-affected Pinot Noir rosé juice, respectively, and both carbons removed virtually all (i.e., 98-99%) of the phenolic glycosides in the smoke-affected Chardonnay juice at the highest dose rate (4 g/L). The free volatile phenols in the wines were similarly lower in concentration following treatment. Sensory analysis confirmed that the wines made from carbon fined juice had reduced smoke aroma and flavor compared to those from the nontreated controls. However, desirable sensory properties such as color and fruity attributes were also negatively affected by the treatment. The dose rate should be optimized in industry practice to find a balance between reducing the intensity of smoke-related sensory attributes while maintaining or enhancing positive attributes.
全球范围内丛林大火和野火增多，葡萄藤随之暴露于烟雾中，这使得葡萄酒行业对管理烟熏味影响的补救方案的需求大幅增加。使用受烟雾影响的黑皮诺和霞多丽葡萄汁，对两种市售活性炭（PS1300和CASPF）进行了1 g/L、2 g/L和4 g/L的评估。PS1300和CASPF处理分别去除了受烟雾影响的黑皮诺桃红葡萄酒汁中高达75%和92%的酚类糖苷，在最高剂量率（4 g/L）下，两种活性炭几乎去除了受烟雾影响的霞多丽葡萄酒汁中所有（即98 - 99%）的酚类糖苷。处理后葡萄酒中的游离挥发性酚浓度同样较低。感官分析证实，与未处理的对照相比，用活性炭处理过的葡萄汁酿造的葡萄酒的烟熏香气和风味有所降低。然而，颜色和果香等理想的感官特性也受到了处理的负面影响。在行业实践中应优化剂量率，以在降低与烟雾相关的感官特性强度的同时，保持或增强积极特性之间找到平衡。
