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Article

Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines

1
Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
2
Viticulture and Enology Program, Washington State University, Richland, WA 99354, USA
*
Author to whom correspondence should be addressed.
Academic Editors: Kerry Wilkinson and José Sousa Câmara
Molecules 2021, 26(18), 5444; https://doi.org/10.3390/molecules26185444
Received: 6 June 2021 / Revised: 17 August 2021 / Accepted: 3 September 2021 / Published: 7 September 2021
(This article belongs to the Special Issue Smoke Taint in Grapes and Wine)
Wildfires produce smoke that can carry organic compounds to a vineyard, which are then absorbed by the grape berry and result in wines with elevated levels of smoke-related phenols. These phenols have been found to have a large impact on the flavor of wines, being the cause of a smokey flavor with a lasting ashy aftertaste. When evaluating the sensory profile of these wines, there is an observed problem due to the lasting nature of these undesirable attributes and potential flavor carryover between samples. Through the use of standard and temporal attribute check-all-that-apply, this research desires to better understand the impact of smoke on the sensorial profiles of wines with various levels of smoke phenols (high, moderate, and low). Additionally, through the employment of different interstimulus protocols, the effectiveness of rinses on diminishing the smoke flavor in wines and optimal time separation were investigated. It was determined that a 1 g/L pectin rinse in between samples with a 120 s separation is optimal to ensure the removal of smoke attribute perception. This work also indicated the need to look deeper at the effects of the in-mouth hydrolysis of glyconjugate phenols that impact overall smoke flavor. View Full-Text
Keywords: smoke taint; wine; sensory analysis smoke taint; wine; sensory analysis
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MDPI and ACS Style

Fryer, J.A.; Collins, T.S.; Tomasino, E. Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines. Molecules 2021, 26, 5444. https://doi.org/10.3390/molecules26185444

AMA Style

Fryer JA, Collins TS, Tomasino E. Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines. Molecules. 2021; 26(18):5444. https://doi.org/10.3390/molecules26185444

Chicago/Turabian Style

Fryer, Jenna A., Thomas S. Collins, and Elizabeth Tomasino. 2021. "Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines" Molecules 26, no. 18: 5444. https://doi.org/10.3390/molecules26185444

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