Department of Viticulture and Enology, University of California Davis, Davis, CA, 95616, USA.
Department of Food Science and Technology, University of California Davis, Davis, CA, 95616, USA.
Sci Rep. 2024 Nov 7;14(1):27033. doi: 10.1038/s41598-024-77041-1.
This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs in grapes and sensory differences between smoke-impacted wines and non-smoke-impacted wines were determined. The differences were related to different levels of smoke taint marker compounds in different wine matrices, using modified descriptive analysis (DA), multivariate statistics, gas chromatography mass spectrometry (GC-MS) and liquid chromatography-triple quadrupole tandem mass spectrometry (LC-QqQ-MS) of the free and total VPs, and individual bound glycosides, respectively. Across two DA panels, Cabernet Sauvignon, Cabernet Franc, Petite Verdot, Merlot, Syrah, Malbec, and Zinfandel wines made from grape originating from different areas in California were evaluated. The results show sensory differences between highly smoke-impacted and non-impacted wines with wines made from highly smoke-impacted grapes characterized as smoky, barbeque, medicinal, and having a retro-nasal ashtray character. Low smoke-impact wines based on free and total VP concentrations were not significantly different from the non-impacted wines when rated through descriptive analysis. The amount of smoke exposure was the largest contributor to smoke impact determined by sensory evaluation, but the different wine matrices from different locations and varietals also played an important role in determining the level of perceived smoke impact. The results of this study will contribute to our understanding of smoke impact and how it influences wine characteristics by relating smoke marker indicator compounds to wine sensory attributes.
本研究调查了野火燃烧木材释放的挥发性酚类物质（VPs）对葡萄成分和由此产生的葡萄酒的影响。测定了葡萄中 VP 的基线水平和受烟雾影响的葡萄酒与不受烟雾影响的葡萄酒之间的感官差异。使用改良的描述性分析（DA）、多元统计、气相色谱-质谱联用（GC-MS）和游离和总 VP 的液相色谱-三重四极杆串联质谱（LC-QqQ-MS）以及个别结合的糖苷，分别研究了不同葡萄酒基质中不同烟雾污染标志物化合物水平与差异之间的关系。在两个 DA 小组中，评估了来自加利福尼亚不同地区的葡萄制成的赤霞珠、品丽珠、小维多、梅洛、西拉、马尔贝克和仙粉黛葡萄酒。结果表明，高度受烟雾影响和不受影响的葡萄酒之间存在感官差异，高度受烟雾影响的葡萄制成的葡萄酒具有烟熏、烧烤、药用和鼻腔后有灰烬的特征。根据游离和总 VP 浓度评定，低烟雾影响的葡萄酒与未受影响的葡萄酒在描述性分析上没有显著差异。通过感官评价确定，烟雾暴露量是烟雾影响大小的最大贡献者，但不同地点和品种的不同葡萄酒基质也在确定感知烟雾影响的水平方面发挥了重要作用。本研究的结果将有助于我们了解烟雾影响以及它如何通过将烟雾标志物指示化合物与葡萄酒感官属性相关联来影响葡萄酒特征。
