Jenna Fryer, Thomas S. Collins, and Elizabeth Tomasino*
*Oregon State University, 100 Wiegand Hall, Corvallis, OR 97333 (elizabeth.tomasino@oregonstate.edu)

With developments in climate change, wildfires may increase 15 to 70% by 2050, posing new challenges to the wine industry. Aside from many fires occurring in areas where winegrapes are grown, wildfire smoke can travel vast distances, carrying volatile organic compounds to vineyards that are then adsorbed onto the grapes. Wines produced from smoke-affected grapes contain elevated amounts of smoke-related phenols, which can lead to undesirable aromas and flavors. Glycoconjugated forms of these phenols have also been found to be present after smoke events, which leads to a lingering, ashy aftertaste in wine due to enzymatic breakdown within the oral cavity. When evaluating the sensory profile of many smoke-impacted wines, an additive effect of smoke and ashy flavor carrying over to subsequent wines occurs. We evaluated the extent of the carryover and mitigation of its influence via different rinses and time separation. For evaluation, three red wines with varying amounts of smoke exposure (no smoke, medium smoke, and high smoke) were used across three studies. To determine the best attributes to focus on in future trials, check-all-that- apply (CATA) was performed followed by temporal-CATA (TCATA) to determine the length of time that that these attributes were perceived. Finally, the progression of intensities of these smoke-related attributes over a fixed time was determined using a fixed time-point temporal method utilizing different rinse systems — water, pectin, and unflavored antibacterial mouthwash. We hypothesize that the use of an antibac- terial mouthwash will decrease the observed amount of smoke attribute carryover due to reduction in enzymatic breakdown in the mouth. Overall, this study will clarify best practices for the most effective analysis of properties associated with smoke exposure, providing a better understanding of these sensory effects and the temporality of these attributes.

Funding Support: USDA-ARS