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    Smoke derived taint in grapes and wine

    185451_Kennison2012.pdf (1.319Mb)
    Access Status
    Open access
    Authors
    Kennison, Kristen Renee
    Date
    2011
    Supervisor
    Dr Mark Gibberd
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    School
    School of Science, Department of Environment and Agriculture
    URI
    http://hdl.handle.net/20.500.11937/1506
    Collection
    • Curtin Theses
    Abstract

    Smoke derived taint in grapes and wine is an issue of increasing significance and severity for the wine industry internationally. On commencement of this research, insufficient knowledge existed as to the effects of smoke on grapevines and the development of smoke taint in wine, with no substantial published information. This research was undertaken to investigate the effect of smoke exposure to grapevines on the development of smoke aromas, flavours and compounds in final wines. As such, this study pioneers the purposeful application of smoke to grape bunches and field-grown grapevines to establish the direct link between smoke exposure and the development of smoke taint in wine.This research identified key periods of grapevine sensitivity to smoke uptake as: (1) from shoots 10 cm in length to full-bloom (low levels of smoke taint); (2) from berries pea size to the onset of veraison (variable levels of smoke taint); and (3) from 7 days post veraison to harvest (high levels of smoke taint). A novel smoke application methodology consisting of a smoke generator and greenhouse-grade tent was developed to facilitate the accurate application of smoke treatments to field-grown grapevines. Smoke treatments were applied to grapevines at key stages during the seasonal growth cycle, on repeated occasions and at a range of densities and durations.Elevated concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol and furfural were detected, by gas chromatography-mass spectrometry analysis, in wines made from fruit exposed to smoke; whereas these compounds were either not detected or detected in trace concentrations in wines produced from unsmoked (control) fruit. Wine sensory analysis established a difference between smoked and unsmoked wines, with smoked wines exhibiting ‘smoky’, ‘dirty’, ‘earthy’, ‘burnt’ and ‘smoked meat’ aromas. The density and duration of smoke exposure to grapevines was found to affect the chemical composition and sensory properties of wine and repeated smoke applications demonstrated a cumulative effect.

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    • Effect of smoke application to field-grown Merlot grapevines at key phenolgical growth stages on wine sensory and chemical properties
      Kennison, Kristen; Wilkinson, Kerry; Pollnitz, A.; Williams, Hannah; Gibberd, Mark (2011)
      Background and Aims: Smoke exposure of grapevines and development of smoke taint in wine are issues of increasing incidence and severity. There is limited understanding of the effect of phenological stage at the time of ...
    • A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines
      Singh, D.; Zerihun, Ayalsew; Kelly, David; Cain, N.; Nankervis, P.; Downey, M. (2012)
      Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of smoke impact on winegrapes and wines. However, smoke contains a complex group of compounds that may contribute to smoke taint in winegrapes ...
    • Winemaking practice affects the extraction of smoke-borne phenols fromgrapes into wine
      Kelly, David; Zerihun, Ayalsew; Gibberd, Mark (2014)
      Background and Aims: Exposure to smoke and uptake of taint imparting phenols in grapes and wines is a significant problem in bushfire-prone regions of Australia and other countries. The effects of smoke exposure on taint ...
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