Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine
It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to prepare farmland for sowing) has not yet been esta...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/24/7540 |
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| author | Kerry Wilkinson Renata Ristic Imogen McNamara Beth Loveys WenWen Jiang Mark Krstic |
| author_facet | Kerry Wilkinson Renata Ristic Imogen McNamara Beth Loveys WenWen Jiang Mark Krstic |
| author_sort | Kerry Wilkinson |
| collection | DOAJ |
| description | It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to prepare farmland for sowing) has not yet been established. This study exposed excised bunches of grapes to smoke from combustion of barley straw and pea stubble windrows to investigate the potential for stubble burning to elicit smoke taint. Increased levels of volatile phenols (i.e., chemical markers of smoke taint) were detected in grapes exposed to barley straw smoke (relative to control grapes), with smoke density and the duration of smoke exposure influencing grape volatile phenols. However, the sensory panel did not perceive wine made from grapes exposed to low-density smoke to be tainted, despite the presence of low levels of syringol providing compositional evidence of smoke exposure. During the pea stubble burn, grapes positioned amongst the burning windrows or on the edge of the pea paddock were exposed to smoke for ~15–20 and 30–45 min, respectively, but this only resulted in 1 µg/kg differences in the cresol and/or syringol concentrations of smoke-affected grapes (and 1 µg/L differences for wine), relative to controls. A small, but significant increase in the intensity of smoke aroma and burnt rubber flavor of wine made from the grapes positioned amongst the burning pea stubble windrows provided the only sensory evidence of any smoke taint. As such, had vineyards been located immediately downwind from the pea stubble burn, it is unlikely that there would have been any smoke contamination of unharvested grapes. |
| first_indexed | 2024-03-10T03:29:47Z |
| format | Article |
| id | doaj.art-e8e8b0ace5b344b6985d159747cbb6ee |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:29:47Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e8e8b0ace5b344b6985d159747cbb6ee2023-11-23T09:45:37ZengMDPI AGMolecules1420-30492021-12-012624754010.3390/molecules26247540Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and WineKerry Wilkinson0Renata Ristic1Imogen McNamara2Beth Loveys3WenWen Jiang4Mark Krstic5Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Adelaide, SA 5064, AustraliaDepartment of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Adelaide, SA 5064, AustraliaDepartment of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Adelaide, SA 5064, AustraliaDepartment of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Adelaide, SA 5064, AustraliaThe Australian Wine Research Institute, P.O. Box 197, Adelaide, SA 5064, AustraliaThe Australian Wine Research Institute, P.O. Box 197, Adelaide, SA 5064, AustraliaIt has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to prepare farmland for sowing) has not yet been established. This study exposed excised bunches of grapes to smoke from combustion of barley straw and pea stubble windrows to investigate the potential for stubble burning to elicit smoke taint. Increased levels of volatile phenols (i.e., chemical markers of smoke taint) were detected in grapes exposed to barley straw smoke (relative to control grapes), with smoke density and the duration of smoke exposure influencing grape volatile phenols. However, the sensory panel did not perceive wine made from grapes exposed to low-density smoke to be tainted, despite the presence of low levels of syringol providing compositional evidence of smoke exposure. During the pea stubble burn, grapes positioned amongst the burning windrows or on the edge of the pea paddock were exposed to smoke for ~15–20 and 30–45 min, respectively, but this only resulted in 1 µg/kg differences in the cresol and/or syringol concentrations of smoke-affected grapes (and 1 µg/L differences for wine), relative to controls. A small, but significant increase in the intensity of smoke aroma and burnt rubber flavor of wine made from the grapes positioned amongst the burning pea stubble windrows provided the only sensory evidence of any smoke taint. As such, had vineyards been located immediately downwind from the pea stubble burn, it is unlikely that there would have been any smoke contamination of unharvested grapes.https://www.mdpi.com/1420-3049/26/24/7540grapevinesparticulate mattersmoke taintvolatile phenols |
| spellingShingle | Kerry Wilkinson Renata Ristic Imogen McNamara Beth Loveys WenWen Jiang Mark Krstic Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine Molecules grapevines particulate matter smoke taint volatile phenols |
| title | Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine |
| title_full | Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine |
| title_fullStr | Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine |
| title_full_unstemmed | Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine |
| title_short | Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine |
| title_sort | evaluating the potential for smoke from stubble burning to taint grapes and wine |
| topic | grapevines particulate matter smoke taint volatile phenols |
| url | https://www.mdpi.com/1420-3049/26/24/7540 |
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