Analysis of Retronasal Flavor Alterations in Smoke-Affected Wines and the Efficacy of Various Inter-Stimulus Rinse Protocols in Clearing Smoke-Related Attributes

Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb smoke-related volatile organic compounds. These compounds impact sensorial profiles of resulting wines, introducing an uncharacteristic smokey flavor and ashy finish. Since these off-flavor attributes are observed have longer-lasting perception, a proper inter-stimulus protocol is necessary ensure accurate sensory analysis. Previous work has indicated that 1 g/L pectin rinse with 120 s separation effective for clearing smoke mitigate potential carryover effects. The purpose this was determine if there more efficient rinsing lessen time taken between samples. By using wines various levels exposure (high, moderate, none), efficacy four different systems were evaluated fixed-time-point evaluation system. results indicate 4 glucose solution than pectin, requiring only 90 clear perception. Additionally, identified appropriate references retronasal associated taint in wine. be used guide analysis wildfire-affected results.