Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

Table 2

Summary of volatile phenol and phenolic glycoside abundance in smoke-exposed wines.

Cultivar and study

4-Methyl-guaiacol (μg/L)

Guaiacol (μg/L)

o-Cresol (μg/L)

m-Cresol (μg/L)

p-Cresol (μg/L)

4-Methyl-syringol (μg/L)

Syringol (μg/L)

GuRG (μg/L)

MGuRG (μg/L)

MSyGG (μg/L)

PhRG (μg/L)

CrRG (μg/L)

SyGG (μg/L)

Chardonnay Study A

Range

LoQ

LoQ-2

LoQ

LoQ-1

LoQ-2

LoQ

LoQ

1.5–7.8

LoQ-12

LoQ-2

1.1–3.9

LoQ-5.4

2.8–41

Median

LoQ

1.0

LoQ

LoQ

1.0

LoQ

LoQ

4.9

4.5

<LoQ

2.3

2.0

18

Chardonnay Study B

Range

LoQ-5

1–14

LoQ-10

LoQ-12

LoQ-2

LoQ-9

LoQ-13

3–35

8–87

LoQ-44

2–28

4–45

17–525

Median

<LoQ

2.5

2

1.5

<LoQ

<LoQ

<LoQ

6.5

12

3

6

10

53

Pinot Noir Study A

Range

2–15

5–52

2–11

3–17

3–15

LoQ-19

4–65

1.7–30

2.4–29

LoQ-3.1

LoQ-6.8

3.3–19

2.1–63

Median

7.0

26.0

4.0

8.0

6.0

7.0

12.0

4.6

5.5

LoQ

1.6

4.4

13

Pinot Noir Study B

Range

1–13

5–53

5–29

3–22

1–15

LoQ-4

3–16

5–40

7–83

1–28

7–50

8–68

18–411

Median

3

16

11

9

4

<LoQ

6

12

23

3

12

18

57

Shiraz Study A

Range

2–13

21–78

2–8

2–7

2–6

LoQ-2

5–7

11–53

8.4–55

LoQ-5.3

1.1–6.6

4.2–15

9.6–71

Median

6.5

54.5

5.5

4.5

4.0

2.0

6.5

28

41

3.1

2.7

7.5

42

Shiraz Study B

Range

LoQ-25

11–125

2–24

LoQ-18

LoQ-8

LoQ-25

5–61

12–85

6–109

1–72

2–22

4–27

21–689

Median

1.0

23.0

3.0

2.0

2.0

3.0

14.0

29

28

9.0

16

16

123

LoQ, limit of quantitation = 1 μg/L for all analytes apart from 4-methylsyringol and syringol with LoQ = 2 μg/L; GuRG, guaiacol rutinoside; MGuRG, methylguaiacol rutinoside; MSyGG, methylsyringol gentiobioside; PhRG, phenol rutinoside; CrRG, cresol rutinosides; SyGG, syringol gentiobioside.