The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine

Table 3

Phenolic analytes (μg/kg) in grapes sampled at harvest compared to published data from non-smoke exposed samples.

Cultivar

Vineyard†

Bwt (g)

SyGG

MSyGG

PhRG

GuRG

CrRG

MGuRG

MGu

Gu

o-cresol

p-cresol

m-cresol

Chardonnay

Non-smoke

—

1.3

1.7

1

1

2.4

1.5

1

1

3.3

1

1

A

0.75 ± 0.06

2.2 ± 0.15

<LoQ

1.0 ± 0.07

1.6 ± 0.17

2.7 ± 0.35

2.3 ± 0.21

<LoQ

<LoQ

1 ± 0

<LoQ

<LoQ

B‡

0.78 ± 0.01

2.5 ± 0.24

<LoQ

1.1 ± 0.10

1.7 ± 0.42

2.4 ± 0.16

3.0 ± 1.1

<LoQ

<LoQ

<LoQ

<LoQ

<LoQ

C

0.88 ± 0.11

77 ± 14

14 ± 2.1

4.9 ± 0.14

7.5 ± 0.99

8.9 ± 1.7

18 ± 2.9

3.3 ± 0.58

8.3 ± 1.5

6.3 ± 1.2

4.3 ± 0.58

6.7 ± 0.58

D

0.84 ± 0.06

2.3 ± 0.13

<LoQ

1.5 ± 0.07

1.0 ± 0.07

2.8 ± 0.24

3.0 ± 0.49

<LoQ

1.0 ± 0

2.3 ± 0.58

1.3 ± 0.58

1.7 ± 0.58

E

1.1 ± 0.06

20 ± 0.98

3.1 ± 0.44

2.4 ± 0.24

1.0 ± 0.07

4.3 ± 0.56

7.0 ± 0.41

<LoQ

2.7 ± 0.58

3.3 ± 0.58

1.3 ± 0.58

3.0 ± 0

G

0.97 ± 0.07

140 ± 44

25 ± 11

7.0 ± 1.4

14 ± 3.0

11 ± 1.8

31 ± 5.1

5.7 ± 1.2

16 ± 1.0

10 ± 1.5

7.3 ± 0.58

10 ± 1.0

J

0.97 ± 0.07

100 ± 16

16 ± 3.5

5.0 ± 0.78

9.2 ± 1.3

11 ± 1.8

25 ± 1.6

5.3 ± 0.58

14 ± 0.58

11 ± 0.58

8.0 ± 1.0

11 ± 1.2

K

0.92 ± 0.11

34 ± 6.4

4.8 ± 1.1

5.0 ± 0.44

5.6 ± 1.1

6.4 ± 0.92

11 ± 2.7

2.7 ± 0.58

9.0 ± 1.7

7.0 ± 1.0

4.7 ± 0.58

7.0 ± 1.0

Pinot noir

Non-smoke

—

5

1

1.1

1.2

4.1

2.6

1

3

3.4

1

1

A

0.99 ± 0.06

2.8 ± 0.55

1.6 ± 0.78

2.1 ± 1.3

3.8 ± 1.3

3.5 ± 0.66

3.1 ± 1.1

<LoQ

<LoQ

1.7 ± 0.58

<LoQ

<LoQ

B‡

0.96 ± 0.09

2.2 ± 0.14

<LoQ

3.1 ± 0.17

3.0 ± 0.52

2.3 ± 0.16

2.6 ± 0.83

<LoQ

<LoQ

<LoQ

<LoQ

<LoQ

C

1.0 ± 0.07

32 ± 12

4.1 ± 0.86

5.9 ± 1.6

4.3 ± 0.44

5.9 ± 2.2

6.7 ± 2.2

2.0 ± 0

12 ± 0.58

4.7 ± 0.58

1.3 ± 0

3.7 ± 0

D

1.1 ± 0.03

2.8 ± 0.15

1.0 ± 0.10

2.2 ± 0.14

2.9 ± 0.12

2.9 ± 0.46

3.0 ± 0.12

<LoQ

1.7 ± 0

1.7 ± 0

<LoQ

1.0 ± 0

E

1.1 ± 0.05

22 ± 2.3

2.7 ± 0.29

4.4 ± 0.27

3.5 ± 0.51

6.9 ± 1.1

6.0 ± 0.79

<LoQ

4.0 ± 0.58

3.0 ± 0.58

1.0 ± 0.58

2.0 ± 1.0

G

0.91 ± 0.06

140 ± 17

12 ± 2.1

20 ± 2.5

8.5 ± 1.5

23 ± 3.3

30 ± 4.3

4.3 ± 1.0

26 ± 7.0

12 ± 3.5

3.3 ± 0.58

8.0 ± 1.2

H

0.80 ± 0.21

150 ± 43

16 ± 5.1

27 ± 8.4

11 ± 3.6

54 ± 17

49 ± 16

5.0 ± 0.58

32 ± 2.1

16 ± 1.2

4.7 ± 0

12 ± 0.58

L

0.93 ± 0.06

86 ± 8.3

12 ± 1.2

13 ± 1.8

6.4 ± 0.63

24 ± 3.9

23 ± 3.4

2.7 ± 0

19 ± 0.58

9.7 ± 0

3.0 ± 0

6.3 ± 0

Shiraz

Non-smoke

—

12.3

4.5

2

8.8

5.2

4.7

1

8

4.3

1

1

A‡

1.1 ± 0.04

3.4 ± 0.46

<LoQ

<LoQ

3.1 ± 0.21

2.7 ± 0.67

4.5 ± 1.1

<LoQ

1.7 ± 0.58

<LoQ

<LoQ

<LoQ

B

0.90 ± 0.05

3.3 ± 0.67

<LoQ

<LoQ

3.6 ± 0.72

3.4 ± 0.35

4.8 ± 1.2

<LoQ

2.0 ± 0

<LoQ

<LoQ

<LoQ

C

1.2 ± 0.08

32 ± 5.6

5.4 ± 1.4

2.2 ± 0.63

12 ± 4.4

6.2 ± 1.7

27 ± 7.3

2.7 ± 0.58

16 ± 2.5

4.0 ± 0

<LoQ

2.3 ± 0.58

D

1.2 ± 0.06

4.4 ± 1.7

<LoQ

1.3 ± 0.4

4.3 ± 0.8

4.0 ± 1.4

6.0 ± 1.7

<LoQ

5.0 ± 1.0

1.0 ± 0

<LoQ

<LoQ

F

1.2 ± 0.07

32 ± 5.9

5.7 ± 1.1

2.1 ± 0.29

11 ± 1.5

7.6 ± 1.1

25 ± 5.1

1.0 ± 1.0

7.3 ± 2.1

1.7 ± 0.58

<LoQ

<LoQ

G

1.1 ± 0.06

71 ± 11

13 ± 2.4

1.9 ± 0.24

12 ± 2.4

5.4 ± 1.3

33 ± 5.3

2.3 ± 0.58

12 ± 2.0

2.7 ± 0.58

<LoQ

1.7 ± 0.58

I

0.89 ± 0.04

46 ± 8.8

8.2 ± 2.0

4.9 ± 1.22

22 ± 5.3

15 ± 3.8

44 ± 14

2.3 ± 0.58

16 ± 1.2

4.0 ± 1.0

1.7 ± 0.58

2.7 ± 0.58

K

0.96 ± 0.08

40 ± 5.5

6.7 ± 1.4

5.0 ± 0.64

20 ± 0.96

13 ± 0.16

44 ± 2.8

1.7 ± 0.58

10 ± 0.58

2.3 ± 0.58

<LoQ

1.0 ± 0

Apart from “non-smoke” values, mean values ± standard deviation (n = 3). “Non-smoke” exposed concentrations are the 99^th percentile values of at least 50 samples per cultivar from multiple regions and vintages [10]. All phenolic glycosides values are expressed as syringol gentiobioside equivalents. Bwt, berry weight; Ph, phenol; Gu, guaiacol; Cr, cresol; Sy, syringol; MGu, 4-methylguaiacol; MSy, 4-methylsyringol; GG, gentiobiosides; RG, rutinoside; LoQ, limit of quantitation = (1 μg/kg). †: for details of vineyard code, see Table 1. ‡: control block selected for comparison; : significantly higher than selected control using Dunnett’s means comparison test ().