Rumbaugh Arran C, Liang Chen, Wen Yan, Khlystov Andrey, Campbell Dave, Wallis Christopher, Fang Hao-Lin, Wexler Anthony, Son Yeongkwon
United States Department of Agriculture, Agricultural Research Service, Davis, California 95616, USA.
Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA.
Food Chem. 2025 Jan 15;463(Pt 2):141191. doi: 10.1016/j.foodchem.2024.141191. Epub 2024 Sep 12.
Wildfire smoke exposure alters grape composition, potentially resulting in "smoke tainted" wines. This has been correlated with elevated levels of smoke-derived volatile phenols (VPs) in grapes and wines. This work sought to create a predictive tool that could correlate levels of VPs in smoke with concentrations in grapes and wines. Therefore, passive samplers and Cabernet Sauvignon grapes were intentionally exposed to various smoke intensities, and wines were made thereafter. As expected, concentrations of VPs in grapes and wines were positively associated with the intensity of smoke exposure. Interestingly, levels of guaiacol in the passive samplers had a strong positive correlation with concentrations in grapes (R = 0.9999) and wines (R = 0.9998). The passive samplers were able to accurately predict guaiacol levels in smoke exposed grapes and wines with percent errors ranging from 0.08 to 11.3 %. These results suggest the capability of passive samplers to act as a monitoring system in vineyards during smoke events.
接触野火烟雾会改变葡萄的成分，有可能导致葡萄酒出现“烟熏味”。这与葡萄和葡萄酒中源自烟雾的挥发性酚类物质（VPs）含量升高有关。这项研究旨在创建一种预测工具，将烟雾中VPs的含量与葡萄和葡萄酒中的浓度关联起来。因此，将被动采样器和赤霞珠葡萄有意暴露于不同强度的烟雾中，然后酿造葡萄酒。不出所料，葡萄和葡萄酒中VPs的浓度与烟雾暴露强度呈正相关。有趣的是，被动采样器中愈创木酚的含量与葡萄（R = 0.9999）和葡萄酒（R = 0.9998）中的浓度呈强正相关。被动采样器能够准确预测暴露于烟雾中的葡萄和葡萄酒中的愈创木酚含量，误差百分比在0.08%至11.3%之间。这些结果表明被动采样器有能力在烟雾事件期间作为葡萄园的监测系统。
