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    A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

    191222_191222.pdf (423.8Kb)
    Access Status
    Open access
    Authors
    Singh, D.
    Zerihun, Ayalsew
    Kelly, David
    Cain, N.
    Nankervis, P.
    Downey, M.
    Date
    2012
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Singh, Davinder Pal and Zerihun, Ayalsew and Kelly, David and Cain, Nicole Marie and Nankervis, Peter and Downey, Mark Oliver. 2012. A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines. Current Bioactive Compounds. 8 (3): pp. 190-199.
    Source Title
    Current Bioactive Compounds: Special Issue on current hyphenated methods in polyphenol analysis
    DOI
    10.2174/157340712802762483
    ISSN
    1573-4072
    Remarks

    Copyright © 2012 Bentham Science Publishers

    The published manuscript is available at EurekaSelect via <a href="http://www.eurekaselect.com/openurl/content.php?genre=article&doi=10.2174/157340712802762483">http://www.eurekaselect.com/openurl/content.php?genre=article&doi=10.2174/157340712802762483</a>

    URI
    http://hdl.handle.net/20.500.11937/18627
    Collection
    • Curtin Research Publications
    Abstract

    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 and wine. In this study, a gas chromatography-mass spectrometry (GC-MS) based analytical method was developed and validated for the profiling of various smoke taint compounds in wines made from smoke affected fruit. A total of 22 analytes were separated and identified in the GC-MS chromatogram, all of which were selected to evaluate the samples and precision of the method. The GC-MS method showed good repeatability/reproducibility with intra- and inter-day relative standard deviation (RSD) of ±14%. The method was used to demonstrate that the smoked grapes and resultant wines, compared to unsmoked wines, contained significantly enhanced levels of guaiacol and 4-methylguaiacol along with other lignin derived phenols such as cresols and syringol. In smoke affected grapes and young wines, volatile phenols exist as glyco-conjugates (potential taint), which hydrolyse slowly leading to unacceptable levels of taint accumulation in wine during storage. The GC-MS method reported here, in conjunction with the optimised acid hydrolysis of phenol glycoconjugates, was successfully used to determine potential levels of smoke taint compounds in wines. Thus, the method can be used for screening smoke exposed grapes for potential taint levels prior to wine making. The results presented here highlight the need to include an array of smoke derived phenols to develop a complete picture of smoke taint and associated aroma in affected grapes and wines.

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