The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
Waite Research Institute, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
Molecules. 2021 Aug 31;26(17):5277. doi: 10.3390/molecules26175277.
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.
葡萄和葡萄酒受到林火烟雾污染后会产生异味，这一问题持续困扰着世界各地的葡萄和葡萄酒生产商，使其面临严峻的财务挑战。为此，研究人员正在研究葡萄藤暴露在烟雾环境下所产生的化学、感官和生理影响。然而，涉及酿酒试验的研究通常受到可用的受烟雾影响的葡萄数量的限制，这些葡萄要么来自受烟雾影响的葡萄园，要么来自田间试验，即向葡萄藤施加烟雾。本研究比较了在收获前和收获后暴露于烟雾环境下的维欧尼（Viognier）和赤霞珠（Cabernet Sauvignon）葡萄中挥发性酚糖苷（作为烟雾异味的组成标记物）的积累情况，结果发现，收获后对果实进行烟熏处理，可产生与收获前烟熏处理相当水平的挥发性酚糖苷。此外，无论烟熏处理是在收获前还是收获后进行，用受烟雾影响的果实酿造的葡萄酒中都含有相似水平的源自烟雾的挥发性酚类物质及其糖苷。因此，收获后烟熏处理为酿酒试验以及（或）同时采用化学分析和感官分析的葡萄酒试验提供了一种有效方法，可以生成酿酒所需数量的受烟雾影响的葡萄。
