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CC BY V4.0, Open Access
Thesis
Impact of Yeast Strain and Accelerated Aging on Volatile Phenol Content in Smoke-Affected Wines
Washington State University
Master of Science (MS), Washington State University
12/2024
DOI:
https://doi.org/10.7273/000007185
Abstract
Wildfire smoke has a significant detrimental effect on global wine and grape industries. Described here are the experimental approach to vineyard smoke application and aroma
compound liberation during several points of the winemaking process. Over the last couple decades of smoke research, the industry has determined the sensorial role of smoke-derived volatile phenols on undesirable characteristics in wines. During smoke exposure, the grapevine stores these compounds predominantly as glycosides in both the leaf and the berry. Some of these sugar-bound compounds are released enzymatically during fermentation. Compounds such as smoke-derived thiols and thiophenols also contribute to smoky and ashy aromas and aftertastes in smoke-affected wines. The capacity for yeast to act upon the release of both volatile phenols and thiophenols was evaluated herein. This study found that yeast had no significant impact on the post-fermentation concentrations of volatile phenols. Thioanisole and thiophenol were confirmed to be higher in smoke-affected wines and yeast may have an impact on the release of several other thiophenol compounds.
The increase of free smoke-related volatile compounds can also be observed during aging of both control and smoke-affected wines. Compound evolution due to aging can be accelerated using elevated temperatures. A method for accelerated smoke-affected wine aging was evaluated by comparing 35ºC and cellar temperature, 13ºC, in the concentrations of smoke-derived volatile phenols. This study determined that cellar temperatures inhibited the further release of guaiacol over 18 months in smoke-affected wines. At elevated temperatures, however, the increase in guaiacol occurred at the same rate in both smoke-affected and non-smoke-affected wines, providing evidence of secondary sources of artifactual guaiacol. Potential future studies are also described for the further evaluation of smoke-derived compound release.
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Details
- Title
- Impact of Yeast Strain and Accelerated Aging on Volatile Phenol Content in Smoke-Affected Wines
- Creators
- Megan Siobhan Meharg
- Contributors
- Thomas S Collins (Co-Chair)Thomas Henick-Kling (Co-Chair)James Harbertson (Committee Member)Robert Coleman (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- School of Food Science
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Number of pages
- 113
- Identifiers
- 99901195201701842
- Language
- English
- Resource Type
- Thesis