Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine
Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke ta...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
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Elsevier
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/18910 |
| _version_ | 1848749882348666880 |
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| author | Kelly, David Zerihun, Ayalsew Singh, D. Vitzthun von Eckstaedt, Christiane Gibberd, Mark Grice, Kliti Downey, M. |
| author_facet | Kelly, David Zerihun, Ayalsew Singh, D. Vitzthun von Eckstaedt, Christiane Gibberd, Mark Grice, Kliti Downey, M. |
| author_sort | Kelly, David |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that accrue in wines. At véraison, Merlot vines were exposed to smoke generated from five vegetation types with differing lignin composition. Smoke was generated under pyrolysis conditions that simulated bushfire temperature profiles. Lignin and smoke composition of each fuel type along with putative smoke taint compounds in wines were determined. The results showed that, regardless of fuel type, the commonly reported guaiacyl lignin derived smoke taint compounds, guaiacol and 4-methylguaiacol, represented about 20% of the total phenols in wines. Quantitatively, syringyl lignin derived compounds dominated the total phenol pools in both free and bound forms. The contributions of p-hydroxyphenyls were generally similar to the guaiacyl sources. A further unexpected outcome of the study was that pine smoke affected wines had significantly elevated levels of syringols compared to the controls although pine fuel and its smoke emission lacked syringyl products. |
| first_indexed | 2025-11-14T07:28:00Z |
| format | Journal Article |
| id | curtin-20.500.11937-18910 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:28:00Z |
| publishDate | 2012 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-189102019-02-19T05:35:24Z Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine Kelly, David Zerihun, Ayalsew Singh, D. Vitzthun von Eckstaedt, Christiane Gibberd, Mark Grice, Kliti Downey, M. wine Acid hydrolysis TD GC-MS smoke taint Vitis vinifera L. cv. Merlot smoke exposure glycosides Py GC-MS volatile phenols lignin composition Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that accrue in wines. At véraison, Merlot vines were exposed to smoke generated from five vegetation types with differing lignin composition. Smoke was generated under pyrolysis conditions that simulated bushfire temperature profiles. Lignin and smoke composition of each fuel type along with putative smoke taint compounds in wines were determined. The results showed that, regardless of fuel type, the commonly reported guaiacyl lignin derived smoke taint compounds, guaiacol and 4-methylguaiacol, represented about 20% of the total phenols in wines. Quantitatively, syringyl lignin derived compounds dominated the total phenol pools in both free and bound forms. The contributions of p-hydroxyphenyls were generally similar to the guaiacyl sources. A further unexpected outcome of the study was that pine smoke affected wines had significantly elevated levels of syringols compared to the controls although pine fuel and its smoke emission lacked syringyl products. 2012 Journal Article http://hdl.handle.net/20.500.11937/18910 10.1016/j.foodchem.2012.05.036 Elsevier fulltext |
| spellingShingle | wine Acid hydrolysis TD GC-MS smoke taint Vitis vinifera L. cv. Merlot smoke exposure glycosides Py GC-MS volatile phenols lignin composition Kelly, David Zerihun, Ayalsew Singh, D. Vitzthun von Eckstaedt, Christiane Gibberd, Mark Grice, Kliti Downey, M. Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine |
| title | Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine |
| title_full | Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine |
| title_fullStr | Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine |
| title_full_unstemmed | Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine |
| title_short | Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine |
| title_sort | exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine |
| topic | wine Acid hydrolysis TD GC-MS smoke taint Vitis vinifera L. cv. Merlot smoke exposure glycosides Py GC-MS volatile phenols lignin composition |
| url | http://hdl.handle.net/20.500.11937/18910 |