Research Article
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 |
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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.
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