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dc.contributor.authorSzeto, C.-
dc.contributor.authorRistic, R.-
dc.contributor.authorCapone, D.-
dc.contributor.authorPuglisi, C.-
dc.contributor.authorPagay, V.-
dc.contributor.authorCulbert, J.-
dc.contributor.authorJiang, W.-
dc.contributor.authorHerderich, M.-
dc.contributor.authorTuke, J.-
dc.contributor.authorWilkinson, K.-
dc.identifier.citationMolecules, 2020; 25(16):1-17-
dc.description.abstractWine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate during winemaking. A significant delay was observed in the conversion of volatile phenols to their corresponding glycoconjugates, which suggests sequestration, the presence of intermediates within the glycosylation pathway and/or other volatile phenol storage forms. This finding has implications for industry in terms of detecting smoke-affected grapes following vineyard smoke exposure. The potential for an in-canopy sprinkler system to mitigate the uptake of smoke-derived volatile phenols by grapes, by spraying grapevines with water during smoke exposure, was also evaluated. While "misting" appeared to partially mitigate the uptake of volatile phenols by grapes during grapevine exposure to smoke, it did not readily influence the concentration of volatile phenols or the sensory perception of smoke taint in wine. Commercial sensors were used to monitor the concentration of smoke particulate matter (PM) during grapevine exposure to low and high density smoke. Similar PM profiles were observed, irrespective of smoke density, such that PM concentrations did not reflect the extent of smoke exposure by grapes or risk of taint in wine. The sensors could nevertheless be used to monitor the presence of smoke in vineyards during bushfires, and hence, the need for compositional analysis of grapes to quantify smoke taint marker compounds.-
dc.description.statementofresponsibilityColleen Szeto, Renata Ristic, Dimitra Capone, Carolyn Puglisi, Vinay Pagay, Julie Culbert, WenWen Jiang, Markus Herderich, Jonathan Tuke, and Kerry Wilkinson-
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (
dc.subjectAcid hydrolysis; cresols; guaiacol; particulate matter; rate-all-that-apply; sensors; smoke taint; syringol; volatile phenol glycosides; wine-
dc.titleUptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking-
dc.typeJournal article-
dc.identifier.orcidSzeto, C. [0000-0002-3560-9399]-
dc.identifier.orcidRistic, R. [0000-0002-6056-9325]-
dc.identifier.orcidCapone, D. [0000-0003-4424-0746]-
dc.identifier.orcidTuke, J. [0000-0002-1688-8951]-
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]-
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ARC Training Centre for Innovative Wine Production publications
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