Location: Horticultural Crops Production and Genetic Improvement Research Unit
Project Number: 2072-21000-055-048-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2024
End Date: Oct 31, 2025
Objective:
1. Evaluate the use of nanofiltration coupled with immobilized glycosidase enzymes for the reduction of both free and glycoside forms of smoke related volatile phenols.
2. Conduct exposures of field planted grapevines to smoke from various fuel sources.
3. Evaluate the role that redox status during fermentation plays on the expression of smoke related volatile compounds.
Approach:
These objectives represent key areas of inquiry into the impacts of smoke exposure on grape and wine quality. Objective 1 evaluates a potential route to the reduction not just of free volatile phenols but also their glycoside precursors. Objective 2 will evaluate the relationship between the smoke and the composition of the affected grapes. Objective 3 will evaluate the role that fermentation plays in determining the composition of wine from smoke affected fruit.
