## 2 Results and Discussion
### Influence of SCC Distillation on Juice Composition  
In a parallel, but preliminary trial, remediation of smoke-tainted juice was evaluated by comparing compositional changes in samples collected at different stages of processing (Figure 3). White juice processing involved evaporation, whereas red juice underwent SCC distillation (with 25% stripping). In each case, the resulting condensates were subsequently subjected to an ion exchange column treatment (to remove volatile phenols via solid-phase adsorption), before being blended with their juice concentrate. Reconstituted juices were then fermented to produce wine. Free and glycosylated volatile phenols were detected in both juices (Table 3), but higher concentrations were observed for red juice, which likely reflects the relative abundance of naturally occurring ('baseline') volatile phenols in red vs. white cultivars [45], as well as the duration of skin contact [26] and/or smoke exposure [11; 12]. Clarification had little effect on juice composition, with free and glycosylated volatile phenol concentrations changing by \(\leq\)1 and 5 \(\mu\)g/L, respectively. However, while evaporation of white juice yielded similar volatile phenol concentrations (only syringol increased, from \(<\)1 to 2 \(\mu\)g/L), volatile phenol glycoconjugates were not detected in white juice condensate (again, because  
Figure 2: Principal component analysis biplot of mean sensory attribute ratings for smoke-tainted Shiraz Sangiovese (ShS) and Petit Verdot Sangiovese (PVS) wines, before and after spinning cone column distillation. A = aroma, F = flavor, AT = aftertaste. they are non-volatile). Following ion exchange column treatment (which was performed to remove volatile phenols via solid-phase adsorption), only 2 ug/L of guaiacol remained in the condensate; no other volatile phenols were detected, suggesting they were indeed removed by the ion exchange column. After blending, syringol was detected in the reconstituted juice (at 3 ug/L), which also comprised volatile phenol glycoconjugates at levels comparable to those observed in the original juice; only syringol gentiobioside had decreased substantially (from 34 to 22 ug/L). Fermentation of the reconstituted white juice resulted in the release of 1-3 ug/L of guaiacol, 4-methylguaiacol and \(o\)-, \(m\)- and \(p\)-cresol, but neither syringol nor 4-methylsynfingol were detected in the white wine. Presumably this represents partial metabolism of the glycoconjugate pool by yeast, as reported in previous studies [8]. However, wine glycoconjugate data is not available for verification. SCC distillation of red juice generated condensate with \(\sim\)3- to 4-fold higher concentrations of guaiacol, 4-methylguaiacol, and \(o\)- and \(m\)-cresol (Table 3), while \(p\)-cresol and syringol, which were not detected in red juice, were present in condensate at 2 and 5 ug/L, respectively. With the exception of syringol, these results can be attributed to the direct extraction of volatile phenols from juice, given concentration changes approximate the 25% stripping rate that was applied; even the presence of 2 ug/L of \(p\)-cresol in condensate is reasonable if the initial juice concentration was \(\sim\)0.5 ug/L (noting juice \(p\)-cresol was reported as 'not detected' (Table 3), due to the 1 ug/L limit of detection). The relative ease with which these volatile phenols were removed from juice via SCC distillation, compared with SCC treatment of wine (Table 2), likely reflects differences in vapor partitioning due to the presence of sugars [46; 47], and absence of ethanol. Certainly, the'salting-out' effect of sugars on the liquid-vapor partitioning of different volatile compounds has previously been reported in coffee [48], soft drink [49] and mango juice [50]. Figure 3: Flowcharts of processes used to remediate white and red juices derived from smoke-affected grapes. Colored boxes represent samples collected for compositional analysis.