Clarifying the biochemical basis of smoke-taint in grapes and wines

When grapevines are exposed to forest fire smoke they often trap the compounds responsible for the odour of smoke within the ripening berries. Through poorly understood processes, grapes may transform these compounds into forms that are not readily detected by smell or current testing procedures. The yeasts used for fermentation may break down these storage forms, regenerating the smoky aroma and tainting the resulting wines. Using a combination of grape tissue culture, greenhouse-grown grapes, and vineyard studies, the interns will deduce how smoky aroma compounds enter grapes and become chemically trapped. Improved methods for detecting these trapped odours in ripening grapes will be devised. The knowledge generated through this project will improve the accuracy of Supra’s smoke-taint testing methods and help them advise their clients (vineyards and wineries) regarding crop protection.

Faculty Supervisor:

Wesley Zandberg

Student:

Partner:

Supra Research and Development

Discipline:

Physics

Sector:

Professional, scientific and technical services

University:

The University of British Columbia - Okanagan

Program: