Enology: Smoke Taint Chemical Markers and Detection
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Questions and Answers

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?

    <p>Bacon-like and spicy characteristics</p> Signup and view all the answers

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

    <p>Previous and constant analysis of the grape for volatile phenols</p> Signup and view all the answers

    How do glycoconjugates complicate the detection of smoke taint?

    <p>They increase the concentration after glycosylation</p> Signup and view all the answers

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

    <p>Bitterness, astringency, earthy, medicinal, hotness, lingering aftertaste</p> Signup and view all the answers

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

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

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

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

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

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

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

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

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

    <p>Chemical composition and grape skin characteristics</p> Signup and view all the answers

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

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

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

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

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

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

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

    <p>(Reverse osmosis)</p> Signup and view all the answers

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