italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » News
  • » Smoke taint: sensitivity of grapes throughout the growth season

Smoke taint: sensitivity of grapes throughout the growth season

Smoke taint: sensitivity of grapes throughout the growth season

For grapegrowers in the Adelaide Hills, the question of grape sensitivity to smoke taint throughout the growing season was raised following fires last summer. Australian Wine Research Institute (AWRI) scientist Dr Mango Parker was one of a core group who stepped in to assist and will share her research findings at the National Wine Sector Bushfire Conference, to be held on 25 May 2021.

The project was driven by the practical questions of winemakers and grapegrowers in the hours and days following the Cudlee Creek bushfire, and the project was designed and initiated within four weeks. The research initiative was a team effort, with input from winemakers, grapegrowers, landholders, AWRI scientists, Wine Australia staff and the South Australian State Government.

At the time of smoke exposure from the bushfire, grapes were around peppercorn-size containing very little sugar. With riper berries, smoky smelling volatile phenols from the smoke enter the grape berries. The volatile phenols rapidly bind to sugars present in the berry, and form metabolites called glycosides. These glycosides can release the smoky smelling volatile phenols – both during wine production and in the human mouth during wine tasting – contributing to smoky and ashy flavour and aftertaste.

The project sought to determine whether this reaction occurred in unripe grapes, or whether other metabolites besides glycosides would be formed. A rigorous plan was devised, with replicated vineyard sampling across 11 vineyards, three key varieties and 24 wines for assessment. Results showed that smoke exposure at any time during the ripening period after flowering poses a risk of smoke taint. However, some of the vineyards quite close to the fire produced wines that were not noticeably smoky, so testing each site will be important. The research team was also able to detect smoke markers four weeks after the fire event, while the berries were still green and unripe. This means that berries can be tested for smoke taint compounds much earlier than previously thought. Interestingly, the smoke flavour was more obvious in some varieties than others.

For more information we recommend reading the following articles on the subject:

Fire and smoke assessment

Australian research delivers expanded smoke taint toolkit

Source: Wine Australia

Published on 02/16/2021
Related sheets
    A new range of tannins to enhance and protect the identity of wines
    X-TAN, the line of high-tech tannins originated from natural mixtures that enhance the identities of the wines, grape variety and terroir of origin
    Published on:12/06/2022
    Pectinases and their applications in wine
    We are all familiar with pectins, those polysaccharides that give turgidity, firmness and compactness to plant tissues and walls, which protect the plant from external aggressions such as drought o...
    Published on:11/23/2022
    IVAS 2022 repository is now available
    A repository of 71 videos is available for purchase for two months only.
    IVAS 2022 provides a unique international platform for interchange between researchers dedicated to the different aspects of the chemistry of grape, wine and spirits production including topics suc...
    Published on:11/18/2022
    Respecting and enhancing wine identity
    Auroras®: the vision of VASONGROUP
    The union of two different and distant entities, which together generate something wonderful. The products of JUCLAS and Enologica Vason united to enhance the identity of wines
    Published on:11/09/2022
    Enzymatic analysis 4.0 + CIELab color analysis
    Come and try Smart Analysis at SIMEI in Milan
    DNAPhone invites you to SIMEI, the International Oenology and Bottling Machine Exhibition to be held in Milan from 15 to 18 November, to learn about and try Smart Analysis, the made in Italy platfo...
    Published on:11/07/2022
    Fourteen Years that Have Changed Wine Trade
    The WBWE will hold its 14th edition, becoming the crucial trade fair for the wine industry. The entire sector will be reunited in Amsterdam on the 21st and 22nd of November 2022
    Published on:11/07/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,921875