Key points are not available for this paper at this time.
Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant smokey and ashy flavors. Research has primarily focused on the increased concentration of volatile phenols (VPs) in grapes and wine acquired from smoke. This study was undertaken to determine the chemical compounds that cause the ashy flavor in wines produced from smoke exposed grapes. The chemical composition of a tasting standard produced from charred leeks was determined using UPLC-QToF/MS. Several thiol derivatives were identified. Analyses of smoke-impacted wines and grapes revealed the presence of thiophenols, napthalene thiols, and additional thiol-derived compounds. LC-MS/MS of wines produced from smoke-exposed grapes showed higher concentrations of thioguaiacol and thiocresols. Chemical causation of smoky and ashy flavors by these compounds was investigated using sensory descriptive analysis. Wines with both thiophenols and VPs were described as ashy and smokey, contributing to more than 90% total variance for each wine.
Tomasino et al. (Thu,) studied this question.