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Molecules 2015, 20(5), 8913-8927; doi:10.3390/molecules20058913

Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine

1
School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
2
CSIRO Agriculture, PMB 2, Glen Osmond, SA 5064, Australia
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editors: Susan E. Ebeler and Helene Hopfer
Received: 24 March 2015 / Accepted: 11 May 2015 / Published: 18 May 2015
(This article belongs to the Collection Wine Chemistry)
View Full-Text   |   Download PDF [757 KB, uploaded 18 May 2015]   |  

Abstract

Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable “smoky”, “ashy” and “medicinal” characters. This study investigated the extent to which fruit maturity (i.e., ripeness) influences the perception of smoke taint in wine. Two white grape varieties (Chardonnay and Sauvignon Blanc) and two red grape varieties (Merlot and Shiraz) were exposed to smoke under experimental conditions, at approximately seven days post-veraison. Fruit was then harvested at two levels of maturity: Harvest A, when total soluble solids were 16–20 °Brix, i.e., the berry ripeness typically required for production of sparkling or light-bodied wines; and Harvest B, when total soluble solids were 22–25 °Brix, i.e., the berry ripeness typically required for production of full-bodied wines. The intensity of smoke taint in resulting wines was found to be influenced by fruit maturity, but differed between grape varieties. Smoke-related sensory attributes were apparent in Sauvignon Blanc wine made from early-harvested fruit and in Chardonnay wine made from late-harvested fruit, only; whereas Merlot and Shiraz wines exhibited smoke taint irrespective of fruit maturity. Smoke-derived volatile phenols, and various alcohols, esters and acids, were also quantified to determine the impact of smoke exposure and fruit maturity respectively, on wine composition. View Full-Text
Keywords: berry maturity; descriptive analysis; GC-MS; harvest date; smoke taint; wine berry maturity; descriptive analysis; GC-MS; harvest date; smoke taint; wine
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Ristic, R.; Boss, P.K.; Wilkinson, K.L. Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine. Molecules 2015, 20, 8913-8927.

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