Analysis of Retronasal Flavor Alterations in Smoke-Affected Wines and the Efficacy of Various Inter-Stimulus Rinse Protocols in Clearing Smoke-Related Attributes

Abstract

Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb smoke-related volatile organic compounds. These compounds impact the sensorial profiles of the resulting wines, introducing an uncharacteristic smokey flavor and ashy finish. Since these off-flavor attributes are observed to have longer-lasting perception, a proper inter-stimulus protocol is necessary to ensure an accurate sensory analysis. Previous work has indicated that a 1 g/L pectin rinse with 120 s of separation is effective for clearing the smoke flavor to mitigate potential carryover effects. The purpose of this work was to determine if there was a more efficient rinsing protocol to lessen the time taken between samples. By using wines with various levels of smoke exposure (high, moderate, and none), the efficacy of four different rinse systems were evaluated with a fixed-time-point evaluation system. These results indicate that a 4 g/L glucose solution is more efficient than pectin, requiring only 90 s of separation to clear smoke flavor perception. Additionally, this work identified appropriate references for the retronasal attributes associated with smoke taint in wine. These results can be used to guide a sensory analysis of wildfire-affected wines to ensure effective and accurate results.