Location: Horticultural Crops Production and Genetic Improvement Research Unit
Project Number: 2072-21000-057-014-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Aug 1, 2020
End Date: Oct 31, 2022
Objective:
Better understand the chemical components and sensory perception of smoke exposed grapes and resulting wines.
Approach:
This effort is intended to leverage existing and ongoing research efforts looking at quality of grapes and wine. Model smoke taint wine or research wine from smoke exposed grapes will be evaluated for smoke taint indicator compounds and other quality components. Electronic tongue (relatively new analytical tool) will be used for smoke taint detection and determine lower detection threshold of these smoke taint compounds. Electronic tongue work will be linked to lower human detection threshold. This will allow us to determine if electronic tongue can be used as a simple tool for smoke taint detection. The cooperator will provide their expertise in flavor chemistry and sensory science.
