AJEV Link to 2009 Best Vit Paper
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 60:1:98-103 (2009)
Copyright © 2009 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Sheppard, S. I.
Right arrow Articles by Eggers, N. J.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Sheppard, S. I.
Right arrow Articles by Eggers, N. J.
Agricola
Right arrow Articles by Sheppard, S. I.
Right arrow Articles by Eggers, N. J.

Research Note

Effect of Pre- and Postveraison Smoke Exposure on Guaiacol and 4-Methylguaiacol Concentration in Mature Grapes

Stacey I. Sheppard1,1, Manpreet K. Dhesi2,2 and Nigel J. Eggers3,*

1, 2 Research assistant and 3 Associate professor, Chemistry, Earth & Environmental Sciences, Irving K. Barber School of Arts & Sciences, University of British Columbia, Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada.

* Corresponding author (email: nigel.eggers{at}ubc.ca)

Chardonnay, Merlot, and Pinot gris grapes were treated with smoke generated by the combustion of Ponderosa pine at preveraison, postveraison, and maturity. Guaiacol and 4-methylguaiaol concentrations were determined in the mature harvested grapes using a stable isotope dilution assay. Both guaiacol and 4-methylguaiacol were sorbed by the grapes during the smoke treatments and remained until the grapes were harvested. There was a general trend for increasing sorption of guaiacol and 4-methylguaiacol as grapes matured. A positive linear correlation was observed between the guaiacol:4-methylguaiacol ratio and guaiacol concentration for all smoke-treated grape samples that had concentrations above detection limits. Guaiacol concentrations ranged from 2 to 26 µg/L. These grapes could yield a wine where the concentrations exceed the detection threshold of guaiacol and the concentrations were of the same order as that resulting from contact with oak. An hour of smoke exposure would have an impact on the sensory characteristics of the resulting wines.

Key words: winegrapes, smoke taint, guaiacol, 4-methylguaiacol, smoke exposure






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2009 by the American Society for Enology and Viticulture.