Evaluation of passive samplers as a cost-effective method to predict the impact of wildfire smoke in grapes and wines.

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-12 DOI:10.1016/j.foodchem.2024.141191

Arran C Rumbaugh, Chen Liang, Yan Wen, Andrey Khlystov, Dave Campbell, Christopher Wallis, Hao-Lin Fang, Anthony Wexler, Yeongkwon Son

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引用次数: 0

Abstract

Wildfire smoke exposure alters grape composition, potentially resulting in "smoke tainted" wines. This has been correlated with elevated levels of smoke-derived volatile phenols (VPs) in grapes and wines. This work sought to create a predictive tool that could correlate levels of VPs in smoke with concentrations in grapes and wines. Therefore, passive samplers and Cabernet Sauvignon grapes were intentionally exposed to various smoke intensities, and wines were made thereafter. As expected, concentrations of VPs in grapes and wines were positively associated with the intensity of smoke exposure. Interestingly, levels of guaiacol in the passive samplers had a strong positive correlation with concentrations in grapes (R² = 0.9999) and wines (R² = 0.9998). The passive samplers were able to accurately predict guaiacol levels in smoke exposed grapes and wines with percent errors ranging from 0.08 to 11.3 %. These results suggest the capability of passive samplers to act as a monitoring system in vineyards during smoke events.

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评估被动采样器作为预测葡萄和葡萄酒中野火烟雾影响的一种经济有效的方法。

野火烟雾会改变葡萄的成分，从而可能导致 "烟熏 "葡萄酒。这与葡萄和葡萄酒中烟雾衍生的挥发性酚（VPs）水平升高有关。这项工作旨在创建一种预测工具，将烟雾中的 VPs 水平与葡萄和葡萄酒中的浓度联系起来。因此，被动采样器和赤霞珠葡萄被故意暴露在不同强度的烟雾中，随后酿造葡萄酒。不出所料，葡萄和葡萄酒中的 VPs 浓度与烟雾暴露强度呈正相关。有趣的是，被动采样器中愈创木酚的含量与葡萄（R2 = 0.9999）和葡萄酒（R2 = 0.9998）中的浓度呈很强的正相关。被动采样器能够准确预测烟熏葡萄和葡萄酒中的愈创木酚含量，误差在 0.08% 到 11.3% 之间。这些结果表明，被动采样器可作为烟雾事件期间葡萄园的监测系统。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.