Australian Journal of Grape and Wine Research

Research Article

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

Table 4

Phenolic analytes (μg/L) and smoke flavour ratings in wines made from Adelaide Hills vineyards after the 2019 Cudlee creek fire compared to published data from non-smoke exposed samples.


Cultivar	Vineyard†	SyGG	MSyGG	PhRG	GuRG	CrRG	MGuRG	MGu	Gu	o-cresol	p-cresol	m-cresol	Sy	MSy	Smoke flavour

Chardonnay	Non-smoke	3.0	1.0	1.0	1.0	1.9	1.5	1.0	1.0	1.4	1.0	1.0	3.0	1.0	—
	A	1.2	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	0.9
	B‡	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	1.7
	C	19.5	1.9	2.6	7.1	2.6	4.8	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	1.5
	D	2.8	<LoQ	1.1	1.6	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	2.2
	E	6.0	<LoQ	1.1	1.5	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	2.2
	G	40.7	<LoQ	1.9	3.0	1.4	4.2	<LoQ	1.0	<LoQ	1.0	<LoQ	1.0	<LoQ	2.7
	J	33.5	<LoQ	3.7	6.8	2.6	7.8	<LoQ	2.0	<LoQ	2.0	1.0	1.0	<LoQ	3.3
	K	16.1	1.4	3.9	7.8	5.4	11.9	<LoQ	1.0	<LoQ	1.0	<LoQ	<LoQ	<LoQ	2.5

Pinot noir	Non-smoke	5.3	1.0	1.8	1.8	5.4	2.8	1.0	2.4	3.4	1.0	1.1	2.3	1.0	—
	A	1.0	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	<LoQ	2.0	2.0	2.0	<LoQ	3.0	<LoQ	1.5
	B‡	1.1	<LoQ	<LoQ	<LoQ	1.0	<LoQ	<LoQ	2.0	<LoQ	2.0	<LoQ	3.0	<LoQ	1.8
	C	12.8	<LoQ	1.6	4.6	3.3	5.5	7.0	26	4.0	6.0	8.0	12	3.0	6.0
	D	2.1	<LoQ	<LoQ	1.7	3.3	2.4	2.0	5.0	2.0	3.0	3.0	5.0	<LoQ	2.7
	E	8.1	<LoQ	<LoQ	2.8	4.4	3.8	2.0	8.0	3.0	4.0	4.0	4.0	<LoQ	4.3
	G	63	3.1	6.8	30	19	29	15	52	11	15	17	23	7.0	8.2
	L	17	<LoQ	5.1	14	13	15	14	47	9.0	12	15	65	19	7.5

Shiraz	Non-smoke	8.8	1.0	2.7	12.6	7.2	6.4	1.0	13.1	1.3	1.0	1.0	6.9	1.0
	A‡	2.4	<LoQ	<LoQ	5.0	2.3	4.0	<LoQ	11	<LoQ	1.0	<LoQ	4.0	<LoQ	1.7
	B	2.9	<LoQ	<LoQ	11	4.5	7.1	<LoQ	16	1.0	1.0	<LoQ	8.0	<LoQ	0.5
	C	56	5.3	2.3	33	10	44	10	68	8.0	6.0	7.0	7.0	2.0	6.2
	D	9.6	<LoQ	2.7	11	4.2	8.4	2.0	21	2.0	2.0	2.0	5.0	<LoQ	1.2
	F	30	2.4	2.8	18	5.4	23	5.0	37	4.0	3.0	3.0	6.0	<LoQ	4.5
	G	71	3.9	1.1	24	5.9	41	13	62	6.0	4.0	5.0	7.0	2.0	6.2
	I	46	4.0	3.1	53	15	55	7.0	78	7.0	5.0	6.0	9.0	2.0	2.5
	K	38	2.2	6.6	36	9.1	40	6.0	47	5.0	4.0	4.0	6.0	<LoQ	4.0

Volatile phenols and phenolic in wine results are represented as one replicate (n = 1). Non-smoke exposed concentrations are 99^th percentile values of at least 40 samples per cultivar from multiple regions and vintages [10]. The sensory smoke ratings of each wine are the mean of 8 assessors x 2 presentation replicates. All phenolic glycosides values are expressed as syringol gentiobioside equivalents. Ph, phenol; Gu, guaiacol; Cr, cresol; Sy, syringol; MGu, 4-methylguaiacol; MSy, 4-methylsyringol; GG, gentiobiosides; RG, rutinoside; LoQ, limit of quantitation = (1 μg/L apart from syringol and 4-methylsyringol which are 2 μg/L). ^†: for details of vineyardcode, see Table 1. ^‡: control block selected for comparison; : significantly higher than selected control using Dunnett’s means comparison test ().