Parker Mango, Bilogrevic Eleanor, Jiang WenWen, Wilkes Eric, Francis I Leigh, Herderich Markus J
The Australian Wine Research Institute, P.O. Box 46, Glenside (Adelaide), SA 5065, Australia.
Adelaide Business School, The University of Adelaide, 10 Pulteney Street, Adelaide, SA 5000, Australia.
J Agric Food Chem. 2025 Jan 22;73(3):2114-2123. doi: 10.1021/acs.jafc.4c10590. Epub 2025 Jan 7.
Winegrapes exposed to environmental wildfire smoke during ripening can be identified through analysis of volatile phenols and phenolic glycosides. While elevated concentrations of these smoke marker compounds in grapes have been shown to be predictive of composition and smoke flavor in young wines, recent research has demonstrated that not every wine produced from smoke-exposed grapes will inevitably have discernible smoke flavor when assessed as young wine 6 weeks after bottling. This is supported by anecdotal reports from wine producers that wines that do not appear noticeably smoky when young become noticeably smoky during aging. Yet there is little data available to date on the chemical composition and sensory attributes of aged wines produced from grapes exposed to environmental wildfire smoke. Data are largely limited to smoke-affected wines from model studies with deliberately smoked vines, and suggest that the concentrations of volatile phenols and glycosides may remain relatively unchanged after 5 to 6 years of bottle aging. To address the gap in knowledge, this study followed 49 wines made from grapes exposed to wildfire smoke during the 2019-2020 ripening season and reports the results obtained from monitoring chemical composition and smoke flavor intensity up for to three years after bottling. Notably, the concentrations of volatile phenols and glycosides did not change significantly over 39 months in the bottle, with the exception of syringol, which increased in both smoke-affected and control wines. Significant smoke flavor ratings were consistent over the three years for the majority of the wines (73%). For nine mildly smoke-affected wines, smoke flavor became apparent in older wines, while it had not been apparent in the young wines, likely due to masking by other attributes. These data represent a substantial database of smoke marker concentrations in wine and smoke flavor to provide context when interpreting smoke marker analysis in the future.
在成熟过程中暴露于环境野火烟雾中的酿酒葡萄，可以通过分析挥发性酚类和酚类糖苷来识别。虽然葡萄中这些烟雾标记化合物浓度的升高已被证明可预测年轻葡萄酒的成分和烟熏风味，但最近的研究表明，并非每一款由暴露于烟雾中的葡萄酿造的葡萄酒在装瓶6周后作为年轻葡萄酒进行评估时都会不可避免地带有可辨别的烟熏风味。葡萄酒生产商的轶事报告支持了这一点，即年轻时没有明显烟熏味的葡萄酒在陈酿过程中会变得明显有烟熏味。然而，迄今为止，关于由暴露于环境野火烟雾中的葡萄酿造的陈年葡萄酒的化学成分和感官特性的数据很少。数据主要限于对故意烟熏葡萄藤的模型研究中受烟雾影响的葡萄酒，并且表明在瓶陈5至6年后，挥发性酚类和糖苷的浓度可能保持相对不变。为了填补知识空白，本研究跟踪了49款由在2019 - 2020年成熟季节暴露于野火烟雾中的葡萄酿造的葡萄酒，并报告了在装瓶后长达三年的时间里监测化学成分和烟熏风味强度所获得的结果。值得注意的是，除了丁香酚在受烟雾影响的葡萄酒和对照葡萄酒中都有所增加外，挥发性酚类和糖苷的浓度在瓶中39个月内没有显著变化。对于大多数葡萄酒（73%）来说，三年来显著的烟熏风味评级是一致的。对于九款轻度受烟雾影响的葡萄酒，烟熏风味在陈年葡萄酒中变得明显，但在年轻葡萄酒中并不明显，这可能是由于被其他特性掩盖了。这些数据代表了一个关于葡萄酒中烟雾标记物浓度和烟熏风味的大量数据库，以便在未来解释烟雾标记物分析时提供背景信息。
