Enology: Smoke Taint Chemical Markers and Detection

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What are the chemical markers used to detect smoke taint in grapes and wine?

Guaiacol and 4-methyl guaiacol (detected by GC-MS and LC-MS) (correct)

4-ethyl guaiacol and 4-ethyl phenol (detected by GC-MS and LC-MS)

Bacon-like and spicy characteristics

Volatile phenols and glycoconjugates (measured in GC-MS LC-MS)

What complicates the chemical detection of smoke taint?

Minimal concentration after glycosylation

Lack of chemical markers for smoke taint

Constant analysis of grapes for volatile phenols

Chemical transformation and delay accumulation of volatile phenols (correct)

What is a sensory consequence of grapevine/vineyard smoke exposure?

Ashy or burnt aromas (correct)

Fruity and floral aromas

Bacon-like and spicy characteristics

Burnt robber aroma

What type of characteristics are associated with 4-ethyl guaiacol and 4-ethyl phenol?

Bacon-like and spicy characteristics Signup and view all the answers

What is necessary for the application of smoke taint analysis in grapes?

Previous and constant analysis of the grape for volatile phenols Signup and view all the answers

How do glycoconjugates complicate the detection of smoke taint?

They increase the concentration after glycosylation Signup and view all the answers

What are undesirable flavours that can result from smoke exposure in grapes?

Bitterness, astringency, earthy, medicinal, hotness, lingering aftertaste Signup and view all the answers

How does the timing of smoke exposure influence the uptake of smoke compounds by grapes?

Changes in berry physiology during veraison may lead to peak uptake of volatile smoke components Signup and view all the answers

How does aging affect the intensity of smoke-related sensory attributes in wine?

The intensity diminishes with bottle aging due to the development of secondary characters Signup and view all the answers

What factor influences the concentration of smoke particles and volatile compounds in the air near a vineyard?

Proximity to the source of smoke and wind-speed/air flow Signup and view all the answers

What is the influence of repeated exposure to smoke on the level of compound adsorption by grapes?

The more repeated exposure to smoke, the higher the level of compound adsorption Signup and view all the answers

What characteristic of grape varieties influences their susceptibility to smoke exposure?

Chemical composition and grape skin characteristics Signup and view all the answers

How does the duration of smoke exposure influence compound adsorption by grapes?

The longer the duration of exposure, the higher the level of compound adsorption Signup and view all the answers

How does proximity to the source of smoke affect the concentration of smoke particles near a vineyard?

The concentration is higher closer to the source due to the density of the smoke Signup and view all the answers

What factor influences if the exposure to smoke occurs before, during or after veraison?

The sensitivity of the vine to smoke exposure at different stages of growth Signup and view all the answers

(Vineyard and winery-based) mitigation/remediation strategies are discussed in relation to which aspect?

(Reverse osmosis) Signup and view all the answers

Enology: Smoke Taint Chemical Markers and Detection

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