Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or AdsorptionClick to copy article linkArticle link copied!
- Trung T. TranTrung T. TranDepartment of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United StatesMore by Trung T. Tran
- Jooyeoun JungJooyeoun JungDepartment of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United StatesMore by Jooyeoun Jung
- Lindsay GarciaLindsay GarciaDepartment of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United StatesMore by Lindsay Garcia
- Joseph DeshieldsJoseph DeshieldsDepartment of Horticulture, Oregon State University, Corvallis, Oregon 97331, United StatesSouthern Oregon Research, Oregon State University, 569 Hanley Rd., Central Point, Oregon 97502, United StatesMore by Joseph Deshields
- Cole CerratoCole CerratoDepartment of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United StatesMore by Cole Cerrato
- Michael H. PennerMichael H. PennerDepartment of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United StatesMore by Michael H. Penner
- Elizabeth TomasinoElizabeth TomasinoDepartment of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United StatesMore by Elizabeth Tomasino
- Alexander LevinAlexander LevinDepartment of Horticulture, Oregon State University, Corvallis, Oregon 97331, United StatesSouthern Oregon Research, Oregon State University, 569 Hanley Rd., Central Point, Oregon 97502, United StatesMore by Alexander Levin
- Yanyun Zhao*Yanyun Zhao*Email: [email protected]Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United StatesMore by Yanyun Zhao
Abstract

Spray coatings have shown promising potential in preventing the uptake of smoke phenols from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl pectin or varying concentrations of chitosan were made into films and their potential for blocking, absorption, or adsorption of phenols (guaiacol, m-cresol, and syringol) was evaluated using a custom-built smoke diffusion box. The coatings were also applied to Pinot noir grapes in a vineyard. GC–MS analysis for smoke phenols from headspace gases of diffusion study and extractions of films indicated that chitosan-based films can block guaiacol and syringol, and all films are able to capture m-cresol. The type of coating and application time in a vineyard did not affect (P < 0.05) physicochemical properties, size, and weight of the berries, whereas chitosan-based coatings resulted in a higher anthocyanin content of berries. This study provided new information about the key mechanisms (i.e., blocking phenols) of coatings to mitigate smoke phenol uptake in wine grapes.
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