Related Experiment Video
Updated: Oct 18, 2025
06:19
Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction
Published on: August 16, 2024
611
Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines
Jenna A Fryer1, Thomas S Collins2, Elizabeth Tomasino1
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
Molecules (Basel, Switzerland)
|September 28, 2021
Summary
Wildfire smoke phenols taint wine flavor. A pectin rinse and 120-second interval effectively remove smoke perception, preserving wine quality.
Area of Science:
- Enology
- Sensory Science
- Agricultural Chemistry
Background:
- Wildfire smoke imparts undesirable smoky, ashy flavors to wine via absorbed phenols.
- Sensory evaluation of smoke-affected wines is challenging due to persistent flavors and sample carryover.
Purpose of the Study:
- To assess the impact of varying smoke phenol levels on wine sensory profiles.
- To investigate the efficacy of interstimulus protocols, including rinses and time intervals, in mitigating smoke taint.
Main Methods:
- Utilized standard and temporal attribute check-all-that-apply methods for sensory analysis.
- Employed pectin rinses and varied time separations (interstimulus protocols) between wine samples.
- Evaluated wines with high, moderate, and low levels of smoke phenols.
Main Results:
- A 1 g/L pectin rinse combined with a 120-second sample separation was found to be optimal for removing smoke attribute perception.
- Sensory profiles were significantly impacted by smoke phenol concentration.
Conclusions:
- Pectin rinses and appropriate time intervals can effectively manage smoke taint in wine.
- Further research is needed on the in-mouth hydrolysis of glyconjugate phenols influencing smoke flavor.
