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Determination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS

dc.contributor.authorDe Vries, C. J.en_ZA
dc.contributor.authorMokwena, L. M.en_ZA
dc.contributor.authorBuica, A. S.en_ZA
dc.contributor.authorMcKay, M.en_ZA
dc.date.accessioned2016-07-04T09:05:53Z
dc.date.available2016-07-04T09:05:53Z
dc.date.issued2015-10
dc.identifier.citationDe Vries, C. J., et al. 2016. Determination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS. South African Journal for Enology and Viticulture, 37(1): 15-21, doi:10.21548/37-1-754.
dc.identifier.issn0253-939X (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/37-1-754
dc.identifier.urihttp://hdl.handle.net/10019.1/99072
dc.descriptionCITATION: De Vries, C. J., et al. 2016. Determination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS. South African Journal for Enology and Viticulture, 37(1): 15-21, doi:10.21548/37-1-754.
dc.descriptionThe original publication is available at http://www.journals.ac.za
dc.description.abstractThe increased incidence of vegetation fires near vineyards in the Western Cape, South Africa has led to growing concern over the appearance of smoke taint in the affected grapes. This study focused on the effect of smoke exposure on the volatile phenol (VP) composition of wines made from affected grapes over two vintages (2012 and 2013). Cabernet Sauvignon grapes were exposed, 10 days post-véraison, to a single, hour-long treatment with smoke derived from burning a mixture of vegetation (including fynbos) under controlled conditions in enclosures. Enclosures were sealed for 24 h after exposure, and then removed. Grapes were allowed to ripen and wines were then produced. Wines were analysed by headspace gas chromatography mass spectrometry (HS-SPME GC-MS) for selected volatiles. The results of the investigation show that the exposure of grapes to smoke during ripening leads to the accumulation of VPs that were detected in wines. The detected VPs were guaiacol, phenol and the cresols. Smoke exposure of grapes during ripening may have a negative impact on wine quality due to the accumulation of these compounds.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/754
dc.format.extent7 pages : illustrations
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.subjectVolatile phenolsen_ZA
dc.subjectCabernet sauvignon winesen_ZA
dc.subjectSmokeen_ZA
dc.subjectWineen_ZA
dc.titleDetermination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MSen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderSouth African Society for Enology and Viticulture


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