Development of improved procedures for evaluating the smoke aroma potential of grapes exposed to forest fire smoke

开发评估暴露于森林火灾烟雾的葡萄的烟雾香气潜力的改进程序

• 批准号: 509805-2017
• 负责人: Zandberg, Wesley
• 金额: $ 1.82万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=640458
• 关键词: Development; improved; procedures; evaluating; smoke

Ripening grapes exposed to forest fire smoke often yield wines that are characterized by an unpleasantsmoky/ashy flavor (or aroma) that is unacceptable to consumers. This phenomenon, called smoke-taint, isincreasingly problematic for Canada's vineyards and wineries since these are often located in regions prone tofrequent, intense forest fires. Given the potential for significant financial losses due to smoke-tainted wines,there is an obvious need for risk assessment strategies that can accurately determine the intensity of smokyflavor in grapes before fermentation (and, ideally, harvest). Current testing methods employ an analyticaltechnique known as gas chromatography-mass spectrometry (GC-MS) to test for the presence of compounds(like guaiacol) known to have a smoky flavor. Although several North American companies already provideGC-MS-based smoke-taint tests, a major problem with these tests is that compounds like guaiacol are oftenstored in grapes linked to various sugars. These sugar-linked, smoke-flavoured compounds are neitherdetectible by GC-MS nor are they easily perceptible by taste or smell, however, they maybe released by theyeast during fermentation and possibly ageing. Based on our knowledge of the regulation other flavourcompounds in grapes/wines, it is hypothesized that the majority of smoke-flavoured compounds are storedwithin grapes as their sugar-linked analogues. We are proposing to develop procedures by which thesugar-linked smoke-flavoured compounds in grapes can be rapidly cleaved, without fermentation, to enablecompounds like guaiacol to be detected by existing GC-MS methods. The conditions to effect such cleavagethat have been reported in the literature published to date are not suitable to be used for accurate assessmentpurposes. Our improved method will permit our company partner, Sebastian Farms (a vineyard in the MarkAnthony Group) to assess the "smoke-aroma potential" of grapes before harvest, enabling insurance planning,and supporting the development of in-vineyard or in-winery mitigation strategies. The method will be fullycompatible with Sebastian's existing smoke-taint assessment providers and R&D facilities.

暴露在森林火灾烟雾中的成熟葡萄通常会产生一种令人不快的烟熏/灰色风味（或香气），这是消费者无法接受的。这种被称为烟渍的现象对加拿大的葡萄园和酿酒厂来说越来越成问题，因为这些葡萄园和酿酒厂通常位于容易发生频繁，强烈森林火灾的地区。鉴于烟熏葡萄酒可能造成重大经济损失，因此显然需要风险评估策略，可以在发酵前（理想情况下，收获前）准确确定葡萄中烟熏味的强度。目前的测试方法采用一种称为气相色谱-质谱（GC-MS）的分析技术来测试已知具有烟熏味的化合物（如愈创木酚）的存在。尽管几家北美公司已经提供了基于GC-MS的烟熏测试，但这些测试的一个主要问题是，像愈创木酚这样的化合物通常储存在葡萄中，与各种糖有关。这些与糖相连的烟熏味化合物既不能通过GC-MS检测到，也不容易通过味觉或嗅觉感知，然而，它们可能在发酵和可能的老化过程中由酵母释放。根据我们对葡萄/葡萄酒中其他风味化合物的调节的了解，假设大多数烟熏味化合物以糖连接类似物的形式储存在葡萄中。我们建议开发程序，通过该程序，葡萄中与糖相关的烟熏味化合物可以在不发酵的情况下快速裂解，以使愈创木酚等化合物能够通过现有的GC-MS方法检测到。迄今为止发表的文献中报道的实现这种裂解的条件不适合用于准确的评估目的。我们改进后的方法将允许我们的公司合作伙伴塞巴斯蒂安农场（MarkAnthony集团的葡萄园）在收获前评估葡萄的“烟熏香气潜力”，从而制定保险计划，并支持葡萄园内或酒厂内缓解策略的发展。该方法将与塞巴斯蒂安现有的烟雾污染评估提供商和研发机构完全兼容。