Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine
Table 1
Summary of volatile phenol and phenolic glycoside abundance in smoke-exposed grapes.
Cultivar and study
4-Methyl-guaiacol (μg/kg)
Guaiacol (μg/kg)
o-Cresol (μg/kg)
m-Cresol (μg/kg)
p-Cresol (μg/kg)
GuRG (μg/kg)
MGuRG (μg/kg)
MSyGG (μg/kg)
PhRG (μg/kg)
CrRG (μg/kg)
SyGG (μg/kg)
Chardonnay Study A
Range
LoQ-5.7
1–16
2.3–11
1.7–11
1.3–8.0
1–14
3–31
LoQ-25
1.5–7.0
2.8–11
2.3–136
Median
3
8.7
6.7
6.9
4.5
6.6
15
9.4
5.0
7.7
55
Chardonnay Study B
Range
LoQ-10
1–33
1–28
LoQ-9
LoQ-4
2–18
6–73
3–151
2–20
3–27
32–868
Median
1.5
4.5
4.5
1.5
<LoQ
3.0
8.5
6.5
5.5
6.5
68
Pinot Noir Study A
Range
LoQ-5.0
1.7–32
1.7–16
1.0–11
LoQ-4.7
2.9–11
3.0–49
1.0–16
2.2–27
2.9–54
2.8–146
Median
2.4
16
7.2
5.0
2.2
5.4
15
7.8
9.7
15
59
Pinot Noir Study B
Range
LoQ-3
2–20
3–15
LoQ-4
LoQ-2
2–19
4–48
2–35
5–47
4–49
21–456
Median
<LoQ
6
5
1
<LoQ
5
11
5
10
12
56
Shiraz Study A
Range
LoQ-2.7
5–16
1.0–4
LoQ-2.7
LoQ-1.7
4.3–22
6–44
LoQ-13
1.3–5.0
4–15
4.4–71
Median
2.4
8.7
6.7
5.0
2.2
5.4
15
7.8
5.5
7.7
59
Shiraz Study B
Range
LoQ-7
2–59
LoQ-17
LoQ-3
LoQ-1
6–74
5–93
3–189
2–25
3–27
24–977
Median
<LoQ
5.0
2.0
0.5
<LoQ
18
21
17
14
12
164
LoQ, limit of quantitation = 1 μg/kg for all analytes apart from 4-methylsyringol and syringol with LoQ = 2 μg/kg; 4-methylsyringol and syringol were at or below LoQ for all samples so have been excluded from this table; GuRG, guaiacol rutinoside; MGuRG, methylguaiacol rutinoside; MSyGG, methylsyringol gentiobioside; PhRG, phenol rutinoside; CrRG, cresol rutinosides; SyGG, syringol gentiobioside.
