When grapes are exposed to wildfire smoke, several smoke-related aroma compounds can be transferred to the berries and become glycosylated. Although the compounds do not contribute to grape aroma in the glycosylated form, the free volatile phenols can be released throughout winemaking and wine aging to produce undesirable “smoke tainted” wines. Measurement of the intact glycosides provides insight on the potential flavor of a wine and provides information on the effect of winemaking practices on release of volatile aroma compounds from glycosidic precursors. Smoke taint-associated volatile-phenol glycosides in Vitis vinifera cv. Cabernet Sauvignon grape berries were tentatively identified and semi-quantitated using a comprehensive database coupled with ultra-high performance liquid chromatography and accurate-mass time-of-flight tandem mass spectrometry. Eight trisaccharide volatile-phenol glycosides were tentatively identified for the first time in grapes. The method developed here was applied to monitor changes associated with smoke exposure in 31 volatile-phenol glycosides during winemaking. The most hydrolytic time period during the winemaking process was the first half of fermentation with Saccharomyces yeast (EC-1118), after which there was little effect on the phenolic glycosidic profile of fermenting wines. This is the first report to monitor changes of these 31 phenolic glycosides during winemaking using direct measurement of the glycosides. The information can be used to improve knowledge of the changes in smoke-taint glycosides and release of phenolic compounds that affect sensory properties of smoke-affected grapes and wines.

中文翻译：

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在整个酿酒过程中，暴露在野火烟雾中的赤霞珠葡萄中烟味挥发性酚糖苷的变化

当葡萄暴露在野火烟雾中时，几种与烟雾相关的香气化合物会转移到浆果上并被糖基化。尽管这些化合物在糖基化形式下不会增加葡萄的香气，但游离的挥发性酚类会在酿酒和葡萄酒陈酿过程中释放出来，从而产生不受欢迎的“烟熏”葡萄酒。完整糖苷的测量可以洞察葡萄酒的潜在风味，并提供有关酿酒实践对糖苷前体释放挥发性香气化合物的影响的信息。Vitis vinifera cv. 中与烟味相关的挥发性酚糖苷。使用综合数据库结合超高效液相色谱和精确质量飞行时间串联质谱法对赤霞珠葡萄浆果进行了初步鉴定和半定量。首次在葡萄中初步鉴定出八种三糖挥发酚苷。此处开发的方法用于监测与酿酒过程中 31 种挥发性酚糖苷中的烟雾暴露相关的变化。酿酒过程中水解最多的时间段是酵母菌 (EC-1118) 发酵的前半段，之后对发酵葡萄酒的酚糖苷谱几乎没有影响。这是第一份使用直接测量糖苷来监测酿酒过程中这 31 种酚糖苷变化的报告。