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    Winemaking practice affects the extraction of smoke-borne phenols fromgrapes into wine

    222093_222093.pdf (449.1Kb)
    Access Status
    Open access
    Authors
    Kelly, David
    Zerihun, Ayalsew
    Gibberd, Mark
    Date
    2014
    Type
    Journal Article
    
    Metadata
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    Citation
    Kelly, D. and Zerihun, A. and Gibberd, M. 2014. Winemaking practice affects the extraction of smoke-borne phenols fromgrapes into wine. Australian Journal of Grape and Wine Research. 20 (3): pp. 386-393.
    Source Title
    Australian Journal of Grape and Wine Research
    DOI
    10.1111/ajgw.12089
    ISSN
    1322-7130
    School
    Department of Environment and Agriculture
    URI
    http://hdl.handle.net/20.500.11937/15459
    Collection
    • Curtin Research Publications
    Abstract

    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 occurrence in wines, however, can be variable. This study assessed the influence of cultivar on uptake and accumulation of smoke-borne phenols in grapes and of subsequent processing and winemaking methods on extraction of phenols into wines. Methods and Results: Smoke-exposure experiments were conducted in commercial vineyards of Chardonnay, Merlot and Sauvignon Blanc 14 days after the onset of veraison. At maturity, grapes were harvested for winemaking, which included malolactic fermentation (MLF) for Merlot. Volatile and glycoconjugated phenols were determined in grapes and the resultant wines. All cultivars had a similar concentration of smoke-derived total phenols in their grapes.The apparent extraction of total phenols from grapes into wines, however, differed markedly among the three traditional winemaking methods. Red winemaking (Merlot) with skin contact extracted 88% of total grape phenols, whereas white winemaking either by crushing before pressing (Sauvignon Blanc) or by whole-bunch pressing without crushing (Chardonnay), respectively, released 39 and 18% of total phenols. For Merlot wines, MLF did not affect the extraction of total smoke-derived phenols. Conclusions: Under standardised exposure conditions (duration, intensity and phenology), the three cultivars studied accumulated a similar concentration of total phenols in grapes. The grape-processing and winemaking methods, however, can bring about a fourfold difference in the concentration of total phenols of wines. The smoke-derived phenols extracted from grapes into wine and the distribution of these phenols between the volatile and conjugated pools were not affected by MLF.

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