## 2 Results and Discussion
### Influence of SCC Distillation on Juice Composition
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c} \hline \hline
**Treatment** & **Guaisol** & \begin{tabular}{c} **4-Methyl** \\ **Guaisol** \\ \end{tabular} & **o-Cresol** & **\(m\)-Cresol** & **\(p\)-Cresol** & **Springol** & \
\begin{tabular}{c} **4-Methyl** \\ **Springol** \\ \end{tabular} & **GuR** & **4 MGR** & **Phk** & **Cfr** & **SyrGB** & **4M3 CGB** \\ \hline white juice & 4 & nd & 1 & 2 & 1 & nd & nd & 27 & 23 & 11 & 28 & 34 & 4 \\ clarified white juice & 4 & 1 & 2 & 2 & nd & nd & nd & 25 & 22 & 12 & 25 & 29 & 4 \\ condensate (pre-IEX) & 4 & 1 & 1 & 2 & nd & 2 & nd & nd & nd & nd & nd & nd & nd \\ condensate (post-IEX) & 2 & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd \\ reconstituted white juice & 2 & nd & nd & nd & 3 & nd & 27 & 23 & 11 & 28 & 22 & 3 \\ white wine & 5 & 1 & 2 & 2 & 2 & nd & nd & na & na & na & na & na \\ \hline red juice & 10 & 2 & 3 & 3 & nd & nd & nd & 19 & 27 & 10 & 23 & 85 & 11 \\ clarified red juice & 9 & 2 & 3 & 3 & nd & nd & nd & 19 & 27 & 10 & 24 & 84 & 11 \\ condensate (post-IEX) & 42 & 6 & 12 & 9 & 2 & 5 & nd & nd & nd & nd & nd & nd & nd \\ condensate (post-IEX) & 1 & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd & nd \\ reconstituted red juice & 2 & nd & nd & 1 & nd & 22 & 20 & 28 & 11 & 24 & 62 & 10 \\ red wine & 4 & nd & nd & 2 & 1 & 30 & 3 & na & na & na & na & na & na \\ \hline \hline \end{tabular}
\begin{tabular}{c} Glycos measured as syring glucose-glucose (gratibioside) equivalents; nd = not detected; na = not available; IEX = in exchange; GuR = guisol rotulos; \\ \(\mathfrak{A}\)GCR + \(\mathfrak{a}\)reftyl(guisolvated trinulos; PhR = phenol trinulos; CrR = cytosol trinulos; SrGB = syringe glucose-glucose; \(\mathfrak{A}\)GCRB + 4-methylsyring glucose-glucose; \\ \end{tabular}
\end{table} 
Table 3: Concentrations of volatile phenols and their glycoconjugates (igs/L) in samples collected during remediation of smoke-tainted white and red juice. The presence of syringol in condensate (at 5 \(\upmu\)g/L) presumably also reflects extraction from juice, however, compositional analysis of reconstituted red juice (Table 3) indicates partial hydrolysis of syringol gentiobioside occurred during heat treatment and/or SCC distillation, explaining the source of syringol, which was not detected in red juice. Nevertheless, the observed difference in syringol gentiobioside concentrations for clarified red juice and reconstituted red juice, being 22 \(\upmu\)g/L, only accounts for evolution of 7 \(\upmu\)g/L of syringol (assuming quantitative release due to hydrolysis). This suggests hydrolysis of other syringol glycoconjugates or, as noted in previous studies in which mass balance could not be achieved [10; 17], hydrolysis of other conjugates that are yet to be identified. SCC distillation did not result in removal of (non-volatile) glycoconjugates from the red juice, in agreement with results from SCC distillation of wine (Table 2); as such, the glycosylated volatile phenols measured in red juice were not detected in the resulting condensate (Table 3). Ion exchange column treatment of condensate achieved almost complete removal of volatile phenols; only guaiacol remained at a detectable concentration, being 1 \(\upmu\)g/L. When the treated condensate was blended with the stripped juice, the reconstituted juice was found to have only 1-2 \(\upmu\)g/L of guaiacol, \(m\)-cresol and 4-methylsyrringol, and 22 \(\upmu\)g/L of syringol (Table 3). Again, hydrolysis of syringol gentiobioside (and/or other syringol glycoconjugates/conjugates) provides a plausible explanation for the increase in syringol following SCC distillation, and is consistent with the observed decrease in syringol gentiobioside, from 85 to 62 \(\upmu\)g/L, relative to the original red juice (Table 3). Fermentation of the reconstituted red juice also resulted in the release of up to 8 \(\upmu\)g/L of selected volatile phenols (i.e., guaiacol, \(m\)- and \(p\)-cresol, syringol and 4-methylsyrringol).