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Evaluation of passive samplers as a cost-effective method to predict the impact of wildfire smoke in grapes and wines.
Rumbaugh, Arran C; Liang, Chen; Wen, Yan; Khlystov, Andrey; Campbell, Dave; Wallis, Christopher; Fang, Hao-Lin; Wexler, Anthony; Son, Yeongkwon.
Afiliación
  • Rumbaugh AC; United States Department of Agriculture, Agricultural Research Service, Davis, California 95616, USA. Electronic address: arran.rumbaugh@usda.gov.
  • Liang C; Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA. Electronic address: chelian@ucdavis.edu.
  • Wen Y; Desert Research Institute (DRI), 2215 Raggio Pkwy, Reno, NV 89512, USA. Electronic address: Yan.Wen@dri.edu.
  • Khlystov A; Desert Research Institute (DRI), 2215 Raggio Pkwy, Reno, NV 89512, USA. Electronic address: andrey.khlystov@dri.edu.
  • Campbell D; Desert Research Institute (DRI), 2215 Raggio Pkwy, Reno, NV 89512, USA. Electronic address: Dave.Campbell@dri.edu.
  • Wallis C; Air Quality Research Center, University of California, One Shields Avenue, Davis, California 95616, USA. Electronic address: cdwallis@ucdavis.edu.
  • Fang HL; Departments of Mechanical and Aerospace Engineering, Civil and Environmental Engineering and Land, Air and Water Resources, University of California, Davis, One Shields Avenue, Davis, California 95616, USA. Electronic address: hlfang@ucdavis.edu.
  • Wexler A; Air Quality Research Center, University of California, One Shields Avenue, Davis, California 95616, USA; Departments of Mechanical and Aerospace Engineering, Civil and Environmental Engineering and Land, Air and Water Resources, University of California, Davis, One Shields Avenue, Davis, California
  • Son Y; Desert Research Institute (DRI), 2215 Raggio Pkwy, Reno, NV 89512, USA. Electronic address: Yeongkwon.Son@dri.edu.
Food Chem ; 463(Pt 2): 141191, 2024 Sep 12.
Article en En | MEDLINE | ID: mdl-39303475
ABSTRACT
Wildfire smoke exposure alters grape composition, potentially resulting in "smoke tainted" wines. This has been correlated with elevated levels of smoke-derived volatile phenols (VPs) in grapes and wines. This work sought to create a predictive tool that could correlate levels of VPs in smoke with concentrations in grapes and wines. Therefore, passive samplers and Cabernet Sauvignon grapes were intentionally exposed to various smoke intensities, and wines were made thereafter. As expected, concentrations of VPs in grapes and wines were positively associated with the intensity of smoke exposure. Interestingly, levels of guaiacol in the passive samplers had a strong positive correlation with concentrations in grapes (R2 = 0.9999) and wines (R2 = 0.9998). The passive samplers were able to accurately predict guaiacol levels in smoke exposed grapes and wines with percent errors ranging from 0.08 to 11.3 %. These results suggest the capability of passive samplers to act as a monitoring system in vineyards during smoke events.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido