Improving the Understanding of Smoke Taint. Ian Porter, July, 2017 DEDJTR/La Trobe University
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1 Improving the Understanding of Smoke Taint Ian Porter, July, 2017 DEDJTR/La Trobe University
2 Acknowledgements Dept Agriculture and Water Resources (DAWR) Wine Australia, AGWA Wine Victoria Regional Wine Associations (e.g. King, Yarra Valley, Brown Bros, etc.) Liam Fogarty and huge number of DELWP, CFA, Vic Forests staff Mark Krstic and Steering Committee DEDJTR/La Trobe Team: 5 Staff (Porter, Plozza, Zhang, Bui, Allen)
3 Smoke taint is Brown Brothers No 1 agricultural risk factor! Industry Cost:- $100 Million/yr since 2003, Can t market produce from affected regions for fear of smoke taint, testing not enough!!
4 Royal Commission 2009 To burn 275,000 ha/yr CESTR: $4 million ( ) Industry/DELWP/DEDJTR Project (2016) DAWR Project (DEDJTR/AWRI/La Trobe) ( )
5 How to Predict Smoke Taint? Smoke 1:0 Grapes 1:10 Fermentation Finished wine >1:1 Sensory Smoke Levels Sensory outcomes Grape Levels Sensory outcomes Wine Levels Sensory outcomes
6 Smoke Taint: Seven Key Compounds (Bound/Free): (Smoke, Berries, Wine) Smoke compound Cineole Phenol o-cresol m-cresol p-cresol 2,4-Dimethylphenol Guaiacol 4-Ethylphenol 4-Methylguaiacol 4-n-Propylphenol 4-Ethylguaiacol Syringol 4-Vinylguaiacol Eugenol 4-n-Propylguaiacol 4-Methylsyringol (z)-isoeugenol Vanillin (e)-isoeugenol Acetovanillin Allylsyringol Syringealdehyde Acetosyringone Elevated in grapes and wine after smoke No Yes Yes Yes Yes Yes Yes Yes Yes No Yes Yes No No No Yes No No No No No No No??
7 Phenological stage-sensitivity to smoke Berries pea size Veraison Post veraison Harvest
8 CESTR: Controlled studies linking threshold levels to sensory Analyte concentration (pg/l of air pumped) Smoke Levels Nil 2.50% 10% 20%>30% Cineole Phenol o-cresol m-cresol p-cresol Guaiacol Ethylphenol Methylguaiacol Ethylguaiacol Syringol Vinylguaiacol Opportunity: Smoke (Comp, int.), Berries, Wine, Variety, Thresholds Sensory Mean tasting score Plot of Free Guaiacol Concentration vs. Mean Tasting Score R² = R² = R² = Free Guaiacol concentration (ng/ml) CabSauv Cab Sauv Outlier
9 Wine No 4-MG Cr rut Gu Gu ru m- Cres Me- Syr. Me-Gu rutin MeSyr gentio Syr o-cr p-cr Phrutin. Syrgentio y variet biosid vintag Free e Gu Bound Total Gu Gu notes taint tainindicative mean t sd taint # Shiraz High TA 1 1.2low # Chard Sl. ox 3 3.1moderate # Cab Sauv Lw alc 12.4, TA low # Cab Sauv Alc 12.9, high TA 2 1.5low # Shiraz No analysis 0 1.1negligible # Shiraz No analysis 4 2.9moderate # Shiraz moderate #175 Chard High Brix fruit, 2 1.8low VA, yeasty # Cab Sauv V high Brix 0 0.7negligible # Cab Sauv Brix 1 1.5low # Cab Sauv Brix high # Pinot sulfide 3 2.3moderate # Merlot sulfide 1 1.3negligible # Sangiove Low Brix, h. tan 0 0.6negligible # Cab.Sauv V low Brix, VA 1 1.9low # Merlot # Cab.Sauv # Shiraz Brix 6 2high # Sangiove # Shiraz # Merlot # Shiraz? No analysis 2 2.2low # Shiraz? High TA, dev low # Merlot High TA, Dev negligible # Shiraz High TA, dev negligible # Verdelho High Brix 0 0negligible # Cab.Sauv negligible # Merlot High TA, Dev negligible # Nebiolo # Chard Brix 2 3.1low # Chardon Brix 8 1.2high Chard High Brix fruit, 4 2.4moderate # VA, sulfide # Merlot # Merlot low # Shiraz moderate # Shiraz moderate # Sangiove high # Sangiove moderate # Cab.Sauv moderate # Cab.Sauv moderate # Shiraz Brix 6 2high # Shiraz High TA 8 1.3high # Shiraz High TA 1 1.8low # Cab Sauv V low alc high Low alc 12.4, TA # Cab Sauv low
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11 Industry Needs 2016 (DELWP) What smoke, how much and for how long? What distance - Up/down wind? What levels in grapes/wine? Impact of climate (cool temp, UV) Smoke particles (Obscuration) (2016/2017) Smoke composition (Tenax) (2016/2017) Grape and wine levels (2017)
12 Planned Burn Notification System
13 6 Stationary Smoke Detectors in Vineyards, 6 Roaming Detectors
14 27 Fires Sampled Directly (Different fuels) Fire Location (2016) Type Ha (17,000) Forest (New Turkey) Forest Coup 27 Eildon Light bush litter 272 Craigeburn Grass 100 Lysterfield Mod bush 63 Lyrebird Track Heavy bush 250 Yackandandah Mod bush 212 Stanley Mod bush 140 Lake Buffalo Mod bush 320 Arthurs Seat Light bush 50 Tawonga (Mt Beauty) Mod bush 660 Woragee (Beechworth) Heavy timber 85 Dandongadale Large (bush) 6,800 Harris Lane (Porepunkah) Mod (bush) 620 Bucklands Large (bush) 6,000 Silvan Mod bush 120 Warburton Light bush 60 Warby (Wangaratta) Light bush 807
15 Burn dynamics
16 Clean Air Start = Michelini 1 = Farellys lane, pole = Dalbosco nephelometer 3 = Feathertop wines 4 = New Potatoes 5 = Eurobin 6 = Rostrevor Hops entrance 7 = Ovens B + B 8 = Gapsted wines entrance 9 = Whorouly, corner Snow Rd and Bridle Track Rd End = Brown Brothers Milawa
17 Effect of Distance Wind light and variable At Fire 13.00%, 600, km 0.01%, km 0.07%, 6, km 0.008%, 200
18 14,800 pg/l/hr Effect of cool temperatures Michelini, Deep Creek Vesda reading (Obs.) pg/l/hr Vesda reading Guaiacol (fg/l) Date and Time
19 Project Aims New Research Program (DAWR/AGWA) 1. Early warning system for smoke exposure, and Protective sprays in vineyards Responsibility DEDJTR/LaTrobe 2. Smoke composition studies DEDJTR/LaTrobe 3. Mitigation in the vineyard (grapes). (Sensory studies) DEDJTR/LaTrobe/ AWRI 4. Baseline studies - reference datasets AWRI 5. Desktop review of mitigation products AWRI 6. Mitigation in the winery (grape must, wine). (Sensory studies) AWRI 7. Economic cost of mitigation. ALL
20 How to Predict Smoke Taint? Smoke Levels Controlled Burns and Bushfires Sensory outcomes
21 2017 Sampling
22 Reducing Industry Risk: Remote Connectivity, Regional Monitoring Combine with Sensor which raises an alarm Yarra Valley Ovens Valley 3g/4g connection requires sim VSC - for dial in and data log download OR Grampians VSM4 - for detector monitoring, data logging & download, and data base.
23
24 2017 Mt Terrible Vineyard - Pinot Noir
25 2017 Mt Terrible Vineyard - Pinot Noir Year Smoke Total Dose Smoke Ave Obs [Dose] Guaiacol ng/l Smoke (Tenax) Syringol ng/l Guaiacol ng/g Grapes Syringol ng/g Guaiacol ng/ml Wine Syringol ng/ml No Smoke Taint Score (0-9) Smoked 42, ? Clean Air
26 2017 Vesda outputs Mt Terrible - Jamieson Whoroughly South (West) < 5kms Greenacres/Buffalo River Road (East)
27 Milawa
28 Beechworth
29 Wallan Grass Fire
30 Vintage 2014 Wallan Fire- North East Vic 24 per. Mov. Avg. (Milawa) 24 per. Mov. Avg. (Banksdale) 24 per. Mov. Avg. (Edi Upper) per. Mov. Avg. (Whitfield) 24 per. Mov. Avg. (Cheshunt) :00:41 19:00:41 22:00:40 1:00:39 4:00:39 7:00:38 10:00:38 13:00:37 16:00:36 19:00:36 22:00:35 1:00:34 4:00:34 7:00:33 10:00:33 13:00:32 16:00:32 19:00:31 22:00:30 1:00:30 4:00:29 7:00:29 10:00:28 13:00:27 16:00:27 19:00:26 22:00:25 1:00:25 4:00:24 7:00:24 10:00:23 13:00:22 16:00:22 19:00:21 22:00:21 1:00:20 4:00:19 7:00:19 10:00:18 13:00:18 16:00:17 19:00:17 22:00:16 1:00:15 4:00:15 7:00:14 10:00:14 13:00:13 16:00:13 19:00:12 22:00:11 1:00:11 4:00:10 7:00:10 10:00:09 9/02/ /02/ /02/ /02/ /02/ /02/ /02/ /02/2014
31 Bushfire - Lima South Shiraz Samples (2009, 2010) Variety Shiraz 2009 Shiraz 2010 Threshold Concs (ppb) for Sensory 2 1. Guaiacol (ng/ml) Syringol (ng/ml) Methyl Guaiacol (ng/ml) Total Cresol (ng/ml) Taint Yes No Comment (strong ashy flavour) No taint 100 kms
32 2017 Yarra Valley and NE Sample (Grapes/Wine) Guaiacol (ng/g) Syringol (ng/g) ST -Sensory (0-9) Pinot Noir 2017 (NE) Nil Pinot Noir 2017 (NE) Smoked ? Syrah 2009 (YV) Bushfire ? Shiraz 2009 (Lima S) Bushfire ? Shiraz 2007 (NE) Bushfire Clean Air
33 Linking smoke to grape and wine levels (e.g. guaiacol)? Smoke 1:0 Grapes 1:10 Fermentation Finished wine >1:1 Smoke Levels Thresholds Sensory outcomes Tenax >5 ng/l Grapes >55 ng/g Wine >45 ng/ml Sensory >2 Vesda - >0.14 (obs) for 2 weeks (Dose 50,000/hr)??
34 Key Findings Fresh `Cooler smoke essential to Smoke Taint compounds building up in grapes ST Compounds (CBs) decrease quickly with distance Smoke (haze) does not necessarily contain smoke taint compounds Most controlled burns low volume smoke cf major bushfires Guaiacol and syringol and are good markers for ST
35 The Future? Controlled Burns: Link with models of weather events (eg wind direction) to predict timing/distance of burns. Alarm sensor when ST thresholds reached Outcome: Reduced concern and losses to industry
36 Link with CSIRO (M. Cope and C. Meyers)
37 The End
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