Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines.

Jenna A Fryer,Thomas S Collins,Elizabeth Tomasino

doi:10.3390/molecules26185444

Jenna A Fryer, Thomas S Collins + Show 1 more

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https://doi.org/10.3390/molecules26185444

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Abstract

Wildfires produce smoke that can carry organic compounds to a vineyard, which are then absorbed by the grape berry and result in wines with elevated levels of smoke-related phenols. These phenols have been found to have a large impact on the flavor of wines, being the cause of a smokey flavor with a lasting ashy aftertaste. When evaluating the sensory profile of these wines, there is an observed problem due to the lasting nature of these undesirable attributes and potential flavor carryover between samples. Through the use of standard and temporal attribute check-all-that-apply, this research desires to better understand the impact of smoke on the sensorial profiles of wines with various levels of smoke phenols (high, moderate, and low). Additionally, through the employment of different interstimulus protocols, the effectiveness of rinses on diminishing the smoke flavor in wines and optimal time separation were investigated. It was determined that a 1 g/L pectin rinse in between samples with a 120 s separation is optimal to ensure the removal of smoke attribute perception. This work also indicated the need to look deeper at the effects of the in-mouth hydrolysis of glyconjugate phenols that impact overall smoke flavor.

Highlights

The time with separation between should be along at leastwith moderate andsensorial high smoke phenol wines the low smoke wines phenol control, s to ensure there are no carryover effects that augment the perception of smoke-related no other sensorial impacts
The pectin solution was the most effective attribin this ensure there are no carryover effects that augment the perception of smoke-related analysis, s is a lengthy separation to employ during both formal sensory evaluation utes above their true level
Rinse systems analysis, 120 s istastings a lengthy separation the to employ during both formalOther sensory evaluation should be studied to determine if there is an improvement in the amount of time required and in-winery tastings to determine the extent of smoke impact

Summary

Introduction

Academic Editors: Kerry Wilkinson and José Sousa Câmara. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. With the increase in wildfire occurrence in wine regions around the globe, there are new challenges that winemakers face. Due to global climate change, it is estimated that elevated temperatures will increase the number of very high to extreme fire danger days by up to 70% by 2050, along with a lengthening of the wildfire season [1]. In 2021, the California wildfire season began in April, months before their traditional start, and will last through the grape growth and harvest season. California has had 17 of the most destructive fires occur in its history since 2000, with 6 of them occurring in 2020 alone.

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