Discrepancy Between the Ability of Wine Experts and Consumers in Identifying Grape Smoke Exposure in Different Wine Matrices in California.

ABSTRACT: Volatile phenols (VPs) are present in fresh smoke from wildfires due to thermal degradation of wood lignin and can absorb into grape berry skins where they are rapidly glycosylated. VPs and their glycosides can impact the sensory profile of wines that are characterized by smoky, medicinal aromas and a retro-nasal ashy "aftertaste." Anecdotal evidence indicates 15-20% of consumers cannot distinguish the retro-nasal ashy characteristic of smoke taint. It is difficult to mimic smoke-tainted wine through spiking with related smoke marker compounds due to their complex synergistic interactions with the wine matrix. This study compared smoke-impacted and non-smoke-impacted wines of Cabernet Sauvignon, Malbec, and Syrah varieties made from the same location (Napa and Sonoma). Smoke-impacted grape

SUBMITTER: Lim LX 

PROVIDER: S-EPMC12560069 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature