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Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking

Andrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. Ebeler
Am J Enol Vitic. October 2019 70: 373-381; published ahead of print June 07, 2019 ; DOI: 10.5344/ajev.2019.19001
Andrew Caffrey
1Department of Viticulture and Enology, University of California, Davis, CA
2Food Safety and Measurement Facility, University of California, Davis, CA
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Larry Lerno
1Department of Viticulture and Enology, University of California, Davis, CA
2Food Safety and Measurement Facility, University of California, Davis, CA
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Arran Rumbaugh
1Department of Viticulture and Enology, University of California, Davis, CA
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Raul Girardello
1Department of Viticulture and Enology, University of California, Davis, CA
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Jerry Zweigenbaum
3Agilent Technologies, Inc., Wilmington, DE 19898.
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Anita Oberholster
1Department of Viticulture and Enology, University of California, Davis, CA
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Susan E. Ebeler
1Department of Viticulture and Enology, University of California, Davis, CA
2Food Safety and Measurement Facility, University of California, Davis, CA
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  • For correspondence: seebeler@ucdavis.edu
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    Figure 1

    Extracted ion chromatogram showing peaks with m/z 285.0980. Salicin (left) and Hexose-Guaiacol (right) have similar structural similarities but are still fully resolved peaks.

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    Figure 2

    The fragmentation pattern of putatively identified hexose-hexose-pentose-4-methylguaiacol at 30 eV shows the characteristic ring fragments of glycosidic molecules along with several other neutral losses within the sugar and alglycone portions.

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    Figure 3

    Relative abundance of volatile-phenol glycosides in smoke-exposed grapes and during fermentation. (A) monosaccharide glycosides, (B) disaccharide glycosides, and (C) trisaccharide glycosides. Abundances reported are based on normalization to the internal standard salicin. The following five fermentation time points are shown: the juice at crush, the start of primary fermentation (25.0 Brix), the middle of primary fermentation (12.5 ± 1.0 Brix), the end of primary fermentation (<0 Brix), and wine at the bottling stage post-malolactic fermentation and filtering. Error bars represent standard deviation for nine replicate analyses (3 fermentation replications × 3 analytical replications). Bars with the same superscript are not statistically different at p < 0.05. An (*) by the compound name denotes that the normalized peak area was divided by 10. A signal-to-noise (S/N) of 10 was used for the limit of quantitation. The hexose guaiacol peak (A) had an S/N ratio of 3 to 5 depending on the sample; we have included relative concentrations for this peak to provide insight on the overall extent of hydrolysis.

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  • Table 1

    Tentatively identified volatile-phenol glycosides in Cabernet Sauvignon grape extracts. The chemical formula, retention time, calculated exact mass, and tandem mass spectrometry (MS/MS) ions are shown. I.S., internal standard.

    Table 1

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  • Supplemental Table 1   Analysis of variance results for changes in volatile-phenol glycosides during winemaking.
    Supplemental Figure 1  Sample chromatogram showing the results of a grape extraction.

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Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking
Andrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. Ebeler
Am J Enol Vitic.  October 2019  70: 373-381;  published ahead of print June 07, 2019 ; DOI: 10.5344/ajev.2019.19001

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Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking
Andrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. Ebeler
Am J Enol Vitic.  October 2019  70: 373-381;  published ahead of print June 07, 2019 ; DOI: 10.5344/ajev.2019.19001
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