Reference number : GC-2017-Q1-00464, amendment number : , agreement type : G, recipient legal name : Zandberg, Wesley (The University of British Columbia), recipient country : CA, recipient province : nan, recipient city : British Columbia|Colombie-Britannique, recipient postal code : nan, program name english : Engage Grants for Universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Ripening grapes exposed to forest fire smoke often yield wines that are characterized by an unpleasant_x000D_
smoky/ashy flavor (or aroma) that is unacceptable to consumers. This phenomenon, called smoke-taint, is_x000D_
increasingly problematic for Canada's vineyards and wineries since these are often located in regions prone to_x000D_
frequent, intense forest fires. Given the potential for significant financial losses due to smoke-tainted wines,_x000D_
there is an obvious need for risk assessment strategies that can accurately determine the intensity of smoky_x000D_
flavor in grapes before fermentation (and, ideally, harvest). Current testing methods employ an analytical_x000D_
technique known as gas chromatography-mass spectrometry (GC-MS) to test for the presence of compounds_x000D_
(like guaiacol) known to have a smoky flavor. Although several North American companies already provide_x000D_
GC-MS-based smoke-taint tests, a major problem with these tests is that compounds like guaiacol are often_x000D_
stored in grapes linked to various sugars. These sugar-linked, smoke-flavoured compounds are neither_x000D_
detectible by GC-MS nor are they easily perceptible by taste or smell, however, they maybe released by the_x000D_
yeast during fermentation and possibly ageing. Based on our knowledge of the regulation other flavour_x000D_
compounds in grapes/wines, it is hypothesized that the majority of smoke-flavoured compounds are stored_x000D_
within grapes as their sugar-linked analogues. We are proposing to develop procedures by which the_x000D_
sugar-linked smoke-flavoured compounds in grapes can be rapidly cleaved, without fermentation, to enable_x000D_
compounds like guaiacol to be detected by existing GC-MS methods. The conditions to effect such cleavage_x000D_
that have been reported in the literature published to date are not suitable to be used for accurate assessment_x000D_
purposes. Our improved method will permit our company partner, Sebastian Farms (a vineyard in the Mark_x000D_
Anthony Group) to assess the "smoke-aroma potential" of grapes before harvest, enabling insurance planning,_x000D_
and supporting the development of in-vineyard or in-winery mitigation strategies. The method will be fully_x000D_
compatible with Sebastian's existing smoke-taint assessment providers and R&D facilities., program purpose french : Ripening grapes exposed to forest fire smoke often yield wines that are characterized by an unpleasant_x000D_
smoky/ashy flavor (or aroma) that is unacceptable to consumers. This phenomenon, called smoke-taint, is_x000D_
increasingly problematic for Canada's vineyards and wineries since these are often located in regions prone to_x000D_
frequent, intense forest fires. Given the potential for significant financial losses due to smoke-tainted wines,_x000D_
there is an obvious need for risk assessment strategies that can accurately determine the intensity of smoky_x000D_
flavor in grapes before fermentation (and, ideally, harvest). Current testing methods employ an analytical_x000D_
technique known as gas chromatography-mass spectrometry (GC-MS) to test for the presence of compounds_x000D_
(like guaiacol) known to have a smoky flavor. Although several North American companies already provide_x000D_
GC-MS-based smoke-taint tests, a major problem with these tests is that compounds like guaiacol are often_x000D_
stored in grapes linked to various sugars. These sugar-linked, smoke-flavoured compounds are neither_x000D_
detectible by GC-MS nor are they easily perceptible by taste or smell, however, they maybe released by the_x000D_
yeast during fermentation and possibly ageing. Based on our knowledge of the regulation other flavour_x000D_
compounds in grapes/wines, it is hypothesized that the majority of smoke-flavoured compounds are stored_x000D_
within grapes as their sugar-linked analogues. We are proposing to develop procedures by which the_x000D_
sugar-linked smoke-flavoured compounds in grapes can be rapidly cleaved, without fermentation, to enable_x000D_
compounds like guaiacol to be detected by existing GC-MS methods. The conditions to effect such cleavage_x000D_
that have been reported in the literature published to date are not suitable to be used for accurate assessment_x000D_
purposes. Our improved method will permit our company partner, Sebastian Farms (a vineyard in the Mark_x000D_
Anthony Group) to assess the "smoke-aroma potential" of grapes before harvest, enabling insurance planning,_x000D_
and supporting the development of in-vineyard or in-winery mitigation strategies. The method will be fully_x000D_
compatible with Sebastian's existing smoke-taint assessment providers and R&D facilities., agreement title english : Development of improved procedures for evaluating the smoke aroma potential of grapes_x000D_
exposed to forest fire smoke, agreement title french : Development of improved procedures for evaluating the smoke aroma potential of grapes_x000D_
exposed to forest fire smoke, agreement number : EGP, agreement value : 25000.0, agreement start date : 2017-06-14, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year. (2017-2018 to 2018-2019), additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier. (2017-2018 à 2018-2019), owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada