Smoke from simulated forest fire alters secondary metabolites in Vitis vinifera L. berries and wine

Planta
Matthew NoesthedenWesley F Zandberg

Abstract

The exposure of Vitis vinifera L. berries to forest fire smoke changes the concentration of phenylpropanoid metabolites in berries and the resulting wine. The exposure of Vitis vinifera L. berries (i.e., wine grapes) to forest fire smoke can lead to a wine defect known as smoke taint that is characterized by unpleasant "smoky" and "ashy" aromas and flavors. The intensity of smoke taint is associated with the concentration of organoleptic volatile phenols that are produced during the combustion-mediated oxidation of lignocellulosic biomass and subsequently concentrated in berries prior to fermentation. However, these same smoke-derived volatile phenols are also produced via metabolic pathways endogenous to berries. It follows then that an influx of exogenous volatile phenols (i.e., from forest fire smoke) could alter endogenous metabolism associated with volatile phenol synthesis, which occurs via the shikimic acid/phenylpropanoid pathways. The presence of ozone and karrikins in forest fire smoke, as well as changes to stomatal conductance that can occur from exposure to forest fire smoke also have the potential to influence phenylpropanoid metabolism. This study demonstrated changes in phenylpropanoid metabolites in Pinot noir ...Continue Reading

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Citations

May 15, 2020·Journal of the Science of Food and Agriculture·Elena BrunoriFabio Mencarelli
Aug 8, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Brandon A WhitmoreWesley F Zandberg
Dec 6, 2019·Journal of Agricultural and Food Chemistry·James W FavellWesley F Zandberg
Aug 20, 2021·Proceedings of the National Academy of Sciences of the United States of America·Jyoti Madhusoodanan

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