Thesis
SMOKE EFFECT IN WINE: DEVELOPING A COMBINED SYSTEM OF NANOFILTRATION, IMMOBILIZED β-GLUCOSIDASE AND ADSORPTION CARBON TO REDUCE FREE AND BOUND SMOKE PHENOLS
Washington State University
Master of Science (MS), Washington State University
12/2024
DOI:
https://doi.org/10.7273/000007204
Abstract
Smoke aroma taint in wine is a frequent issue in the wine industry over recent years. Wine made from grapes that have been affected by smoke can have unpleasant burnt, leather, smoky, ashy, sensory attributes. Given that it is not easy to control wildfires, there is a need to develop remedies for smoke effect in grapes, or wine or both. Of the studies done, there has been less success in amelioration of smoke effects either in the vineyard, fermentation, or post-wine production. Use of reverse osmosis with solid phase adsorption reduces free smoke related phenols but not bound smoke related phenols. This project evaluates the use of nanofiltration combined with immobilized β-glucosidase and adsorption carbon to reduce both free and bound smoke-related phenols in wine. Smoke affected wines were treated using commercial reverse osmosis (with a nanofiltration membrane). β-glucosidase was immobilized in chitosan-silica support which had been crosslinked with glutaraldehyde. Before treating smoke affected wine
with enzyme, the stability of β-glucosidase in wine conditions was evaluated. Untreated wines and their respective permeates were then subjected to batch hydrolysis by immobilized β-glucosidase to break the bound phenol-glycosides. Immobilized β-glucosidase was found to be stable under various wine conditions. Concentration of smoke volatile phenols decreased in wine after treatment with nanofiltration. The yield of enzyme hydrolysis is dependent on the initial concentration of free smoke-related phenols, temperature, incubation time and batch or continuous hydrolysis. Batch enzyme hydrolysis of phenol-glycosides had varying results depending on temperature and incubation period where 35 °C had the highest rate of hydrolysis of phenol-glycosides in both permeate and wine compared to 15 °C, 25 °C and 45 °C. Using multistep batch hydrolysis, most of the free and bound phenols were found to be lowered to non-detectable concentrations after 3 treatment cycles. Generally, this study demonstrated that nanofiltration in conjunction with enzyme hydrolysis and adsorption carbon column can be used as remedy for smoke affected wines to reduce both free and bound smoke related compounds.
However, this needs to be further evaluated to design a system that minimizes loss of ‘good’ wine compounds.
Metrics
24 File views/ downloads
7 Record Views
Details
- Title
- SMOKE EFFECT IN WINE
- Creators
- Charity Kwamboka Maosah
- Contributors
- Thomas S Collins (Chair)James F Harbertson (Committee Member)Thomas Henick-Kling (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
- 90
- Identifiers
- 99901195340001842
- Language
- English
- Resource Type
- Thesis