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Researchers at Oregon State University have discovered a chemical marker for smoke flavour in wines that can be caused by forest fires. This was previously attributed to a class of compounds known as volatile phenols. However, they did not allow any precise determination of the extent of the smoke flavour, as they do not cause it uniformly. Elizabeth Tomasino's team has now identified thiophenols, sulphur-containing compounds, as a clear indicator of smoke flavour in wines. Thiophenols are not normally found in wine or other alcoholic beverages, but rather in fish and meat. In sensory tests, their flavour has been described as burnt and meaty.
Forest fires and bushfires have increasingly affected the quality of grapes in recent years. The wine-growing regions on the west coast of the USA have been particularly affected. In 2022, large fires also raged in the Bordeaux region, affecting the vineyards. Varieties such as Cabernet Sauvignon and Cabernet Franc, with their large clusters and small berries, have a larger skin surface area, which makes them even more susceptible to smoke contamination.
According to Tomasino, the exact detection of thiophenols is of great importance. This would enable winegrowers to better decide whether they want to harvest grapes from plants that have been exposed to smoke. The chemical marker also provides a good database for the potential elimination of undesirable flavours during vinification.
(al / Source: drinksbusiness)