Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA 5064, Australia.
Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia.
J Agric Food Chem. 2024 Jan 31;72(4):2018-2033. doi: 10.1021/acs.jafc.2c09013. Epub 2023 May 9.
When bushfires occur near wine regions, vineyards are frequently exposed to environmental smoke, which can negatively affect grapes and wine. For evaluating the severity of smoke exposure, volatile phenols and their glycosides are commonly used as biomarkers of smoke exposure. While critical to refining smoke taint diagnostics, few studies have comprehensively assessed the compositional impact of smoke exposure of grapes. In this study, Merlot grapevines were exposed to smoke post-véraison, with grapes being sampled both pre-smoke exposure and repeatedly post-smoke exposure, for analysis by liquid chromatography-high-resolution mass spectrometry. Volatile phenol glycosides were detected in control and smoke-affected grapes at ≤22 μg/kg and up to 160 μg/kg, respectively. The metabolite profiles of control and smoke-affected grapes were then compared using an untargeted metabolomics approach and compounds differentiating the sample types tentatively identified. The results demonstrate the presence of novel phenolic glycoconjugates as putative metabolites from environmental smoke together with stress-related grapevine metabolites and highlight the need to further characterize the consequences of grapevine smoke exposure with respect to the regulation of abiotic stress and plant defense mechanisms.
当丛林大火发生在葡萄酒产区附近时，葡萄园经常会暴露在环境烟雾中，这可能会对葡萄和葡萄酒产生负面影响。为了评估烟雾暴露的严重程度，挥发性酚类化合物及其糖苷通常被用作烟雾暴露的生物标志物。虽然这些标志物对于改进烟雾污染的诊断至关重要，但很少有研究全面评估了烟雾对葡萄的组成影响。在这项研究中，Merlot 葡萄藤在完熟后暴露于烟雾中，在暴露于烟雾之前和之后多次对葡萄进行采样，通过液相色谱-高分辨率质谱进行分析。在对照和受烟雾影响的葡萄中，分别检测到≤22μg/kg 和高达 160μg/kg 的挥发性酚糖苷。然后使用非靶向代谢组学方法比较对照和受烟雾影响的葡萄的代谢物图谱，并暂定鉴定出区分样品类型的化合物。结果表明，存在新型酚类糖缀合物，它们可能是环境烟雾的代谢产物，以及与应激相关的葡萄代谢物，并强调需要进一步研究葡萄烟雾暴露对非生物胁迫和植物防御机制调节的后果。
