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

Abstract

Background and Aims: Fermentation of smoke‐affected grapes can lead to wines that exhibit objectionable smoke‐related sensory attributes, i.e. smoke taint. Fining agents are routinely used at different stages of the winemaking process to address constituents that are considered to adversely affect juice or wine quality. This study aimed to evaluate the efficacy of commercial fining agents in reducing the concentration of volatile phenols and the intensity of sensory attributes associated with smoke‐tainted wine. Methods and Results: Smoke‐affected wines were treated with a range of fining agents, two of which, an activated carbon and a synthetic mineral, were found to appreciably ameliorate the taint. Treated wines contained a significantly lower level of smoke‐derived volatile phenols and exhibited less intense ‘smoke’ and ‘cold ash’ aromas, ‘smoky’ flavour and ‘ashy’ aftertaste, compared with that of untreated (control) wines; with little or no impact on wine colour. Conclusions: Selected fining agents can ameliorate smoke taint in wine. Whereas most fining agents showed poor specificity towards the wine components responsible for smoke taint, some, an activated carbon in particular, were highly effective. Significance of the Study: This research identifies a treatment that can be used to mitigate the impact of grapevine exposure to smoke on wine composition and sensory properties.

Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

“…Similar results, however, could have been achieved through using a higher dose of activated carbon alone (Fudge et al. ). Other commercially available fining agents showed poor specificity towards the smoke‐taint compounds in wine.…”

“…In further research by Fudge et al. () smoke‐affected wines were treated with a range of commercially available fining agents, two of which, an activated carbon (added at 1.0 g/L) and a synthetic mineral (added at 2.0 g/L), were found to appreciably ameliorate the taint level in those wines. The activated carbon treatment reduced the concentration of all volatile phenols in both Cabernet Sauvignon and Merlot wines by 53–71% (Fudge et al.…”

“…The activated carbon treatment reduced the concentration of all volatile phenols in both Cabernet Sauvignon and Merlot wines by 53–71% (Fudge et al. ). The synthetic mineral compound had a greater affinity to syringol than the other phenols, reducing the level of syringol by 50%, but removing only small amounts (around 33%) of guaiacol, 4‐methylguaiacol and the cresols (Fudge et al.…”

“…The synthetic mineral compound had a greater affinity to syringol than the other phenols, reducing the level of syringol by 50%, but removing only small amounts (around 33%) of guaiacol, 4‐methylguaiacol and the cresols (Fudge et al. ). Notably, this work did not examine the effect of fining materials on phenolic glycosides in wine.…”

Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

“…A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.Molecules 2020, 25, 910 2 of 14 Conventional techniques have been used to mitigate volatile phenol related off-odors in wine, including the use of sulfur dioxide to control the growth of Brettanomyces [10], and reducing the duration of skin contact during fermentation to minimise volatile phenol extraction from smoke-affected grapes [11]. In recent years, several studies have also evaluated the potential for volatile phenols to be removed from wine using activated carbon [12], polyvinylpolypyrrolidone [13], yeast lees [14], yeast cell wall [15] and cellulose [16] additions, reverse osmosis membrane filtration [17] or treatment with molecularly imprinted polymers [18]. However, these removal techniques inevitably impact the intensity of the desired aromas as well.…”