Amelioration of smoke taint in wine by treatment with commercial fining agents

Australian Journal of Grape and Wine Research

Volumn 18, Issue 3, 2012, Pages 302-307

  Fudge, A L ^a   Schiettecatte, M ^a   Ristic, R ^a   Hayasaka, Y ^b   Wilkinson, K L ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Activated carbon; Amelioration; Fining agent; Guaiacol; Smoke taint; Wine

Indexed keywords

VITACEAE; VITIS;

EID: 84866761653     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2012.00200.x     Document Type: Article

References (28)

1. Castellari, M., Versari, A., Fabiani, A., Parpinello, G.P. and Galassi, S. (2001) Removal of ochratoxin A in red wines by means of absorption treatments with commercial fining agents. Journal of Agricultural and Food Chemistry 49, 3917-3921.
2. Chatonnet, P., Dubourdieu, D., Boidron, J.-N. and Pons, M. (1992) The origin of ethylphenols in wines. Journal of the Science of Food and Agriculture 60, 165-178.
3. Dungey, K.A., Hayasaka, Y. and Wilkinson, K.L. (2011) Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis. Food Chemistry 126, 801-806.
4. Fudge, A.L., Ristic, R., Wollan, D. and Wilkinson, K.L. (2011) Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption. Australian Journal of Grape and Wine Research 17, S41-S48.
5. Fudge, A.L., Wilkinson, K.L., Ristic, R. and Cozzolino, D. (2012) Classification of smoke tainted wines using Mid-Infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry 60, 52-59.
6. Furuya, E.G., Chang, H.T., Miura, Y. and Noll, K.E. (1997) A fundamental analysis of the isotherm for the adsorption of phenolic compounds on activated carbon. Separation and Purification Technology 11, 69-78.
7. Gambuti, A., Strollo, D., Genovese, A., Ugliano, M., Ritieni, A. and Moio, L. (2005) Influence of enological practices on ochratoxin A concentration of wine. American Journal of Enology and Viticulture 56, 155-162.
8. Hayasaka, Y., Baldock, G.A., Pardon, K.H., Jeffrey, D.W. and Herderich, M.J. (2010a) Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of Agricultural and Food Chemistry 58, 2076-2081.
9. Hayasaka, Y., Baldock, G.A., Parker, M., Pardon, K.H., Black, C.A., Herderich, M.J. and Jeffrey, D.W. (2010b) Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke. Journal of Agricultural and Food Chemistry 58, 10989-10998.
10. Hayasaka, Y., Dungey, K.A., Baldock, G.A., Kennison, K.R. and Wilkinson, K.L. (2010c) Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta 660, 143-148.
11. Iland, P.G., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E. (2004a) Chemical analysis of grapes and wine: techniques and concepts (Patrick Iland Wine Promotions: Adelaide, Australia).
12. Iland, P.G., Bruer, N., Ewart, A., Markides, A. and Sitters, J. (2004b) Monitoring the winemaking process from grapes to wine: techniques and concepts (Patrick Iland Wine Promotions: Adelaide, Australia).
13. Kennison, K.R., Wilkinson, K.L., Williams, H.G., Smith, J.H. and Gibberd, M.R. (2007) Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. Journal of Agricultural and Food Chemistry 55, 10897-10901.
14. Kennison, K.R., Gibberd, M.R., Pollnitz, A.P. and Wilkinson, K.L. (2008) Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. Journal of Agricultural and Food Chemistry 56, 7379-7383.
15. Kennison, K.R., Wilkinson, K.L., Pollnitz, A.P., Williams, H.G. and Gibberd, M.R. (2009) Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine. Australian Journal of Grape and Wine Research 15, 228-237.
16. Kennison, K.R., Wilkinson, K.L., Pollnitz, A.P., Williams, H.G. and Gibberd, M.R. (2011) Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties. Australian Journal of Grape and Wine Research 17, S5-S12.
17. Kurtbay, H.M., Bekci, Z., Merdivan, M. and Yurdakoc, K. (2008) Reduction of ochratoxin A levels in red wine by bentonite, modified bentonite and chitosan. Journal of Agricultural and Food Chemistry 56, 2541-2545.
18. Lisanti, M.T., Piombino, P., Gambuti, A., Genovese, A., Siani, V.L. and Moio, L. (2008) Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols. Bulletin de l'OIV (Office International de la Vigne et du Vin) 81, 45-55.
19. Pickering, G., Lin, J., Reynolds, A., Soleas, G. and Riesen, R. (2006) The evaluation of remedial treatments for wine affected by Harmonia axyridis. International Journal of Food Sciences and Technology 41, 77-86.
20. Pollnitz, A.P., Pardon, K.H. and Sefton, M.A. (2000) Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine. Journal of Chromatography A 874, 101-109.
21. Pollnitz, A.P., Pardon, K.H., Sykes, M. and Sefton, M.A. (2004) The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses. Journal of Agricultural and Food Chemistry 52, 3244-3252.
22. Ristic, R., Osidacz, P., Pinchbeck, K.A., Hayasaka, Y., Fudge, A.L. and Wilkinson, K.L. (2011) The effect of winemaking techniques on the intensity of smoke taint in wine. Australian Journal of Grape and Wine Research 17, S29-S40.
23. Robert, L., Mourges, J., Pamar-Robert, A., Achour, D. and Molinier, J. (1995) Adsorption of tartaric and malic acid by active carbons. Journal International des Sciences de la Vigne et du Vin 29, 49-53.
24. Sheppard, S.I., Dhesi, M.K. and Eggers, N.J. (2009) Effect of pre- and postveraison smoke exposure on guaiacol and 4-methylguaiacol concentration in mature grapes. American Journal of Enology and Viticulture 60, 98-103.
25. Sims, C.A., Eastridge, J.S. and Bates, R.P. (1995) Changes in phenols, color, and sensory characteristics of Muscadine wines by pre- and post-fermentation additions of PVPP, casein and gelatine. American Journal of Enology and Viticulture 46, 155-158.
26. Singh, D.P., Chong, H.H., Pitt, K.M., Cleary, M., Dokoozlian, N.K. and Downey, M.O. (2011) Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates. Australian Journal of Grape and Wine Research 17, S13-S21.
27. Stone, H. and Sidel, J.L. (2004) Descriptive analysis. In: Sensory evaluation practices, Third edn. Ed. S.L. Taylor (Elsevier Academic Press: San Diego, CA) pp. 201-245.
28. Wilkinson, K.L., Ristic, R., Pinchbeck, K.A., Fudge, A.L., Singh, D.P., Pitt, K.M., Downey, M.O., Baldock, G.A., Hayasaka, Y., Parker, M. and Herderich, M.J. (2011) Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Australian Journal of Grape and Wine Research 17, S22-S28.