The volatile organic composition of Cabernet Sauvignon leaves subjected to freeze drying (FD) and natural freezing (NF) was measured using untargeted headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) to establish a chemical relationship between grapevine leaf composition and the sensory characteristics of wines affected by frost damage, specifically the "frost" or "rose" taint phenomenon. This study thoroughly investigated the influence of freeze events by comparing the volatile organic compounds (VOCs) present in NF, FD, and control (fresh) Cabernet Sauvignon grapevine leaves. Results confirmed 6-methyl-5-hepten-2-ol and p-menth-1-en-9-al as important chemical markers associated with herbal and coriander-like aroma attributes. These volatile changes were confirmed in wines produced with varied dosages of freeze-damaged leaf material (0.0 g/kg, 0.9 g/kg, 3.6 g/kg, and 8.0 g/kg). Sensory analysis provided partial validation of these chemical changes, although establishing definitive sensory thresholds for frost taint remains an ongoing area of research. Additionally, this study explored the effectiveness of freeze-drying as an alternative method to replicate naturally occurring frost damage, revealing limitations in accurately reproducing the sensory characteristics associated with natural frost events.
Metrics
2 File views/ downloads
9 Record Views
Details
Title
Examining the Role of Frost Damage on Leaf Composition to Unravel the Mystery of the "Frost" Taint Wine Phenomenon
Creators
Mitchell T. Davey
Contributors
James F Harbertson (Chair)
Tom Collins (Committee Member)
Thomas Henick-Kling (Committee Member)
Awarding Institution
Washington State University
Academic Unit
School of Food Science
Theses and Dissertations
Master of Science (MS), Washington State University