Wildfires have been a continuing threat to the wine industry over the years. Smoke exposed grapes result in smoky, ashy, and medicinal sensory characters that are undesirable in wine. To combat this problem, new mitigation techniques are needed to preserve the quality of the grapes. In response to the lack of successful smoke taint reduction techniques, innovative coatings were developed to prevent smoke compounds from entering the grapes. Pinot noir grapes were grown in Woodhall III Vineyards in Oregon and harvested at maturity. After harvest the grapes were coated with four different coating treatments by spraying. Cellulose nanofiber (CNF) was used as a coating forming matrix, and other functional ingredients were incorporated into CNF, including β -cyclodextrin, chitosan, and a mixture of 1:1 β-cyclodextrin/chitosan. Uncoated graps were used as a control. 13C labeled barley was used as a fuel source to create the smoke in specially designed cages covered in low density polyethylene greenhouse film. The grapes were smoked for 6 hours, achieving a constant smoke density between 20 to 100 mg/m3 for smoke particles &gt;1 μm. After the grapes were smoked, half were washed to determine if the smoke compounds bind or are blocked by the coatings. GCMS and HPLC were used to determine the amount of smoke compounds in the grapes. The results of this study will determine if the novel film coating is a prospective preventative measure to stop wildfire smoke from entering the grapes. Therefore, when a wildfire occurs the wine industry can prevent smoke taint and the potential loss of product.

Evaluation of novel coatings to prevent smoke phenol absorption in Pinot noir grapes

ACS Spring 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.