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

Table 5

Concentrations of volatile phenols and phenolic glycosides (μg/kg) in grapes that resulted in wines with significant smoke flavour (high risk) compared to controls, and concentrations above which only some wines were significantly smoky and some wines were not (moderate risk).

Analyte in grapes	Chardonnay		Pinot Noir		Shiraz
	Moderate risk	High risk	Moderate risk	High risk	Moderate risk	High risk
4-Methylguaiacol	4.0	5.7	n.d.	n.d.	1.0	n.d.
Guaiacol	14.3	16.0	4.0	4.0	7.0	12.0
o-Cresol	10.3	10.3	3.0	5.0	2.0	3.0
m-Cresol	6.0	10.0	n.d.	n.d.	n.d.	n.d.
p-Cresol	2.0	7.3	n.d.	n.d.	n.d.	n.d.
4-Methylsyringol	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Syringol	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
GuRG	9.2	13.7	3.5	3.8	9.2	23.0
MGuRG	25.0	30.6	6.1	10.0	22.3	23.0
MSyGG	15.9	25.4	2.0	5.0	5.3	18.0
PhRG	5.0	7.0	4.4	10.0	1.8	16.0
CrRG	11.1	11.0	5.9	13.0	5.4	14.0
SyGG	101.2	135.7	22.2	53.0	28.6	176.0

GuRG, guaiacol rutinoside; MGuRG, methylguaiacol rutinoside; MSyGG, methylsyringol gentiobioside; PhRG, phenol rutinoside; CrRG, cresol rutinosides; SyGG, syringol gentiobioside; n.d. not determined as concentrations were below LoQ.