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Article

Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

1
Life Sciences Institute, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 5612 Pisa, Italy
2
Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
3
The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
4
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
5
P.C. di Pompeo Catelli S.R.L., Via Roma 81, Uggiate Trevano, 22029 Como, Italy
6
Department of Agriculture Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
*
Authors to whom correspondence should be addressed.
Academic Editors: Stamatina Kallithraka and Matteo Marangon
Received: 21 May 2021 / Revised: 17 June 2021 / Accepted: 25 June 2021 / Published: 1 July 2021
(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section)
Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke. View Full-Text
Keywords: Cabernet Sauvignon; descriptive analysis; glycoconjugates; guaiacol; mitigation; ozone; syringol; volatile phenols Cabernet Sauvignon; descriptive analysis; glycoconjugates; guaiacol; mitigation; ozone; syringol; volatile phenols
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MDPI and ACS Style

Modesti, M.; Szeto, C.; Ristic, R.; Jiang, W.; Culbert, J.; Catelli, C.; Mencarelli, F.; Tonutti, P.; Wilkinson, K. Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes. Beverages 2021, 7, 44. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030044

AMA Style

Modesti M, Szeto C, Ristic R, Jiang W, Culbert J, Catelli C, Mencarelli F, Tonutti P, Wilkinson K. Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes. Beverages. 2021; 7(3):44. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030044

Chicago/Turabian Style

Modesti, Margherita, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, and Kerry Wilkinson. 2021. "Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes" Beverages 7, no. 3: 44. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030044

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