Smoke-taint is a wine defect linked to organoleptic volatile phenols (VPs) in Vitis vinifera L. berries that have been exposed to smoke from wildland fires. Herein, the levels of smoke-taint-associated VPs are reported in Cabernet Franc berries from veraison to commercial maturity and in wine after primary fermentation following on-vine exposure to simulated wildland fire smoke. VPs increased after smoke exposure were rapidly stored as acid-labile conjugates, and the levels of both free VPs and conjugated forms remained constant through ripening to commercial maturity. An increase in total VPs after primary fermentation suggested the existence of VP-conjugates other than the acid-labile VP-glycosides already reported. This conclusion was supported with base hydrolysis on the same samples. Relative to published results, the data suggested a multifactorial regional identity for smoke-taint and they inform efforts to produce a predictive model for perceptible smoke-taint in wine based on the chemical composition of smoke-exposed berries.

中文翻译：

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葡萄藤上暴露于模拟森林火灾烟雾后，对赤霞珠法郎浆果和葡萄酒中的挥发性酚进行定量

烟味是葡萄酒中的一种缺陷，与葡萄中的感官挥发酚（VPs）有关。浆果因野外火灾而暴露于烟雾中。在本文中，报告了赤霞珠浆果从变质到商业成熟以及在葡萄中暴露于模拟的野外火烟后进行初次发酵后的酒中与烟味相关的VP含量。烟暴露后VP迅速增加为酸不稳定的结合物，游离VP和结合物的水平在成熟至商业成熟后均保持恒定。初次发酵后总VP的增加表明除已报道的酸不稳定的VP-糖苷外，还存在VP-共轭物。该结论得到了相同样品上碱水解的支持。相对于已发布的结果，