Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes
James W. Favell, Matthew Noestheden, Sarah M. Lyons, Wesley F. Zandberg
Journal of Agricultural and Food Chemistry
Abstract
Smoke-taint is a wine defect that may occur when ripening grape crops absorb volatile phenols (VPs), compounds associated with the negative sensory attributes of smoke-taint, due to exposure of grapes to wildfire smoke. This study examined potential methods to reduce the impact that smoke-exposure has on wine grapes. Specifically, agricultural sprays normally used to protect grapes from fungal pathogens and a spray used to prevent cracking in soft-fleshed fruits were assessed for their capacity to inhibit increases in VP concentrations in wine grapes following on-vine smoke-exposure. The results indicated that an artificial grape cuticle applied 1 week before exposure to simulated forest fire smoke (at 1-2 weeks after veraison) can significantly hinder an increase in VP concentrations in smoke-exposed grapes at commercial maturity. This reduction in VP concentrations may mitigate crop losses experienced globally by the wine industry due to exposure of grapes on-vine (at key phenological stages) to wildfire smoke.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
artificial grape cuticle hinder increase in VP concentrations
“an artificial grape cuticle applied 1 week before exposure to simulated forest fire smoke (at 1-2 weeks after veraison) can significantly hinder an increase in VP concentrations in smoke-exposed grape...”
artificial grape cuticle applied 1 week before exposure to simulated forest fire smoke
“an artificial grape cuticle applied 1 week before exposure to simulated forest fire smoke (at 1-2 weeks after veraison) can significantly hinder an increase in VP concentrations in smoke-exposed grape...”