Table 2.
Concentrations (µg/L) of smoke-derived volatile phenols in control and smoke-affected Chardonnay, Sauvignon Blanc, Merlot and Shiraz wines.
| Chardonnay | Sauvignon Blanc | Merlot | Shiraz | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Harvest A | Harvest B | Harvest A | Harvest B | Harvest A | Harvest B | Harvest A | Harvest B | |||||||||
| C | S | C | S | C | S | C | S | C | S | C | S | C | S | C | S | |
| guaiacol | nd | 3 | nd | 2 | nd | 4 | nd | 3 | tr | 21 a | 1 b | 18 a | 8 c | 22 b | 11 c | 28 a |
| 4-methylguaiacol | nd | tr | nd | tr | nd | 1 | nd | nd | nd | 6 a | nd | 5 a | nd | 3 a | nd | 3 a |
| syringol | nd | 5 a | nd | 2 b | nd | 6 a | nd | 3 b | 2 c | 15 a | 3 c | 9 b | 5 b | 8 a | 6 b | 9 a |
| 4-methylsyringol | nd | nd | nd | nd | nd | nd | nd | nd | nd | 3 a | nd | 3 a | nd | tr | nd | nd |
| total cresols | nd | nd | nd | nd | nd | 6 | nd | nd | tr | 4 a | tr | 5 a | 2 c | 4 b | 3 c | 6 a |
Values represent the mean of three replicates. Values followed by different letters are significantly different (compared within each variety), p < 0.05; nd = not detected; tr = trace (i.e., positive identification, but <1 µg/L); C = control; S = smoke-affected.