Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season
| Autor: | Mango Parker, WenWen Jiang, Markus Herderich, Con Simos, Yoji Hayasaka |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
glycoside Farms Glycosylation Pharmaceutical Science Context (language use) Food Contamination Wine Berry smoke taint berry ripening 01 natural sciences Vineyard Article Analytical Chemistry Wildfires QD241-441 Phenols Smoke Drug Discovery Food Industry Vitis Glycosides Physical and Theoretical Chemistry Winemaking Air Pollutants Principal Component Analysis Volatile Organic Compounds leaf Phenol 010401 analytical chemistry Organic Chemistry fungi food and beverages Ripening grape Smoke exposure 0104 chemical sciences Plant Leaves Horticulture Chemistry (miscellaneous) Fruit Molecular Medicine Environmental science Particulate Matter New South Wales 010606 plant biology & botany |
| Zdroj: | Molecules Volume 26 Issue 11 Molecules, Vol 26, Iss 3187, p 3187 (2021) |
| ISSN: | 1420-3049 |
| Popis: | The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosylated grape metabolites. These phenolic glycosides and corresponding volatile phenols are extracted into the must and carried through the winemaking process, leading to wines with overtly smoky aromas and flavours. As a result, smoke exposure of grapes can cause significant quality defects in wine, and may render grapes and wine unfit for sale, with substantial negative economic impacts. Until now, however, very little has been known about the impact on grape composition of smoke exposure very early in the season, when grapes are small, hard and green, as occurred with many fires in the 2019–20 Australian grapegrowing season. This research summarises the compositional consequences of cumulative bushfire smoke exposure of grapes and leaves, it establishes detailed profiles of volatile phenols and phenolic glycosides in samples from six commercial Chardonnay and Shiraz blocks throughout berry ripening and examines the observed effects in the context of vineyard location and timing of smoke exposure. In addition, we demonstrate the potential of some phenolic glycosides in leaves to serve as additional biomarkers for smoke exposure of vineyards. |
| Databáze: | OpenAIRE |
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