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https://hdl.handle.net/2440/52587
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dc.contributor.author | Kennison, K. | - |
dc.contributor.author | Gibberd, M. | - |
dc.contributor.author | Pollnitz, A. | - |
dc.contributor.author | Wilkinson, K. | - |
dc.date.issued | 2008 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry, 2008; 56(16):7379-7383 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.issn | 1520-5118 | - |
dc.identifier.uri | http://hdl.handle.net/2440/52587 | - |
dc.description.abstract | The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated. The concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and eugenol were determined by gas chromatography−mass spectrometry and found to increase throughout the winemaking process. Only trace levels (≤1 μg/L) of guaiacol and 4-methylguaiacol could be detected in free run juice derived from the fruit of smoked vines; the highest levels, 388 μg/L and 93 μg/L, respectively, were observed in the finished wine. Control wine (derived from fruit of unsmoked vines) contained 4 μg/L guaiacol, with the volatile phenols either not detected or detected at only trace levels (≤1 μg/L) throughout fermentation. The role of enzyme and acid catalyzed hydrolysis reactions in releasing smoke-derived volatile compounds was also investigated. The volatile phenols were released from smoked free run juice by strong acid hydrolysis (pH 1.0) and enzyme (β-glucosidase) hydrolysis, but not mild acid hydrolysis (juice pH 3.2−3.7). Guaiacol was again the most abundant smoke-derived phenol, present at 431 μg/L and 325 μg/L in strong acid and enzyme hydrolysates, respectively. Only trace levels of each phenol could be detected in each control hydrolysate. This study demonstrates the potential for under-estimation of smoke taint in fruit and juice samples; the implications for the assessment of smoke taint and quantification of volatile phenols are discussed. | - |
dc.description.statementofresponsibility | Kristen R. Kennison, Mark R. Gibberd, Alan P. Pollnitz and Kerry L. Wilkinson | - |
dc.language.iso | en | - |
dc.publisher | Amer Chemical Soc | - |
dc.source.uri | http://dx.doi.org/10.1021/jf800927e | - |
dc.subject | β-Glucosidase | - |
dc.subject | fermentation | - |
dc.subject | grapes | - |
dc.subject | grapevines | - |
dc.subject | guaiacol | - |
dc.subject | hydrolysis | - |
dc.subject | 4-methylguaiacol | - |
dc.subject | smoke exposure | - |
dc.subject | smoke taint | - |
dc.subject | volatile phenols | - |
dc.subject | wine | - |
dc.title | Smoke-derived taint in wine: The release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.1021/jf800927e | - |
pubs.publication-status | Published | - |
dc.identifier.orcid | Wilkinson, K. [0000-0001-6724-9837] | - |
Appears in Collections: | Aurora harvest Wine Science publications |
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