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Huo Y, Ristic R, Puglisi C, Wang X, Muhlack R, Baars S, Herderich MJ, Wilkinson KL. Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18121-18131. [PMID: 39093022 DOI: 10.1021/acs.jafc.4c03912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/04/2024]
Abstract
The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polymers (MIPs) are tailor-made to selectively bind one or more target compounds. This study evaluated the potential for MIPs to ameliorate smoke taint in wine via removal of volatile phenols during or after fermentation. The addition of MIPs to smoke-tainted Pinot Noir wine (for 24 h with stirring) achieved 35-57% removal of guaiacol, 4-methylguaiacol, cresols, and phenol, but <10% of volatile phenol glycoconjugates were removed and some wine color loss occurred. Of the MIP treatments that were subsequently applied to Semillon and Merlot fermentations or wine, MIP addition post-inoculation of yeast yielded the best outcomes, both in terms of volatile phenol removal and wine sensory profiles. Despite some impact on other aroma volatiles and red wine color, the findings demonstrate that MIPs can ameliorate smoke-tainted wine.
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Affiliation(s)
- Yiming Huo
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
| | - Renata Ristic
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
| | - Carolyn Puglisi
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
| | - Xingchen Wang
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
| | - Richard Muhlack
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
| | - Sylvia Baars
- amaea Limited, 10 Bisley Road, Hamilton 3214, New Zealand
| | - Markus J Herderich
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
- The Australian Wine Research Institute, Glen Osmond, South Australia 5064, Australia
| | - Kerry L Wilkinson
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
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Tran TT, Jung J, Garcia L, Deshields J, Cerrato C, Penner MH, Tomasino E, Levin A, Zhao Y. Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or Adsorption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20222-20230. [PMID: 38054467 DOI: 10.1021/acs.jafc.3c05621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
Spray coatings have shown promising potential in preventing the uptake of smoke phenols from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl pectin or varying concentrations of chitosan were made into films and their potential for blocking, absorption, or adsorption of phenols (guaiacol, m-cresol, and syringol) was evaluated using a custom-built smoke diffusion box. The coatings were also applied to Pinot noir grapes in a vineyard. GC-MS analysis for smoke phenols from headspace gases of diffusion study and extractions of films indicated that chitosan-based films can block guaiacol and syringol, and all films are able to capture m-cresol. The type of coating and application time in a vineyard did not affect (P < 0.05) physicochemical properties, size, and weight of the berries, whereas chitosan-based coatings resulted in a higher anthocyanin content of berries. This study provided new information about the key mechanisms (i.e., blocking phenols) of coatings to mitigate smoke phenol uptake in wine grapes.
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Affiliation(s)
- Trung T Tran
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Jooyeoun Jung
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Lindsay Garcia
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Joseph Deshields
- Department of Horticulture, Oregon State University, Corvallis, Oregon 97331, United States
- Southern Oregon Research, Oregon State University, 569 Hanley Rd., Central Point, Oregon 97502, United States
| | - Cole Cerrato
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Michael H Penner
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Alexander Levin
- Department of Horticulture, Oregon State University, Corvallis, Oregon 97331, United States
- Southern Oregon Research, Oregon State University, 569 Hanley Rd., Central Point, Oregon 97502, United States
| | - Yanyun Zhao
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
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