Forest fires can spoil the taste of the wine
Scientists from Munich technical University found that if the vineyards are grown in areas of forest fires, for example, Australia and South Italy, the grapes retain the odor of smoke, which then passed the blame. A study published in the Journal of Agricultural and Food Chemistry.
Aromatic substances and volatile in nature can connect to the sugar molecules contained in plants. The process in which the accession residues of sugars to organic molecules, called glycosylation. Enzyme glycosyltransferase contained in the pulp of many varieties of grapes. If the vines are grown close to the fire, as is often the case in Australia, southern Italy and California, the vine absorbs the aromatic substances contained in the smoke. Glycosyltransferase helps the sugars in grape juice to make contact with aromatic substances from the smoke.
“Glycosyltransferase also handles the antioxidant resveratrol. This substance is contained in the vine and the structure resembles the molecules of the smoke flavor. Because the enzyme can make a mistake and combine with sugar molecules smoke is resveratrol,” explained Katya Hertl.
However, in the process of fermentation, wine yeast is separated sugar molecules, and the smell of smoke at some time disappears. Therefore, only during the consumption of the finished product, it becomes clear that the grapes from which the wine is made, grew near the site of the fire.
The results of the study will help experts to create new varieties of grapes that have been denied glikoziltransferazy.