3.1. Chemical Composition
The basic chemical composition of the wines is shown below in Table 2. There were significant differences across all variables measured. In particular, alcohol %, TA and RS are deemed to have sensory implications. The difference in the alcohol of the wines were driven primarily by the brix of the grapes that was harvested (data not shown).
Table 2
Basic chemical composition of the wines.
Wine | % Alcohol (%v/v) | pH | TA (g/L) | Residual Sugar (g/L) | Malic Acid (mg/L) | Acetic Acid ( g/L) |
DA 1, n = 11 |
20CS_A_ST | 16.11 ± 0.03a | 3.70 ± 0.00d | 5.56 ± 0.06c | 0.83 ± 0.01a | 142.67 ± 24.01ab | 0.43 ± 0.06ab |
20CS_B_ST | 13.32 ± 0.03f | 3.99 ± 0.02a | 4.45 ± 0.02f | 0.22 ± 0.02e | 28.67 ± 49.65cd | 0.36 ± 0.04cde |
20CS_C_ST | 13.71 ± 0.03e | 3.47 ± 0.01e | 5.49 ± 0.11c | 0.29 ± 0.02d | 40.00 ± 36.06cd | 0.24 ± 0.04f |
20CS_D_ST | 11.80 ± 0.07g | 3.92 ± 0.01ab | 5.24 ± 0.00d | 0.15 ± 0.01g | 4.00 ± 6.93d | 0.38 ± 0.04bcd |
20CS_E_ST | 14.13 ± 0.03d | 3.93 ± 0.01ab | 5.18 ± 0.05d | 0.25 ± 0.01e | 4.67 ± 8.08d | 0.42 ± 0.06bcd |
20CS_F_ST | 15.23 ± 0.01b | 3.88 ± 0.01bc | 4.91 ± 0.02e | 0.35 ± 0.00b | 77.33 ± 37.69c | 0.46 ± 0.05a |
20CS_G_ST | 14.63 ± 0.53c | 3.76 ± 0.19d | 5.49 ± 0.34c | 0.32 ± 0.01cd | 29.00 ± 25.71cd | 0.35 ± 0.06de |
20CS_H_ST | 15.25 ± 0.02b | 3.95 ± 0.06ab | 5.11 ± 0.04d | 0.34 ± 0.01bc | 24.50 ± 45.47d | 0.38 ± 0.04bcd |
21CS_I_NST | 14.68 ± 0.02c | 3.79 ± 0.01cd | 6.01 ± 0.06b | 0.10 ± 0.05h | 46.67 ± 49.74cd | 0.30 ± 0.01ef |
21CS_J_NST | 15.31 ± 0.01b | 3.49 ± 0.02e | 6.71 ± 0.07a | 0.17 ± 0.01fg | 173.67 ± 40.20a | 0.33 ± 0.01de |
21CS_K_ST | 15.44 ± 0.02b | 3.46 ± 0.01e | 6.82 ± 0.08a | 0.18 ± 0.01f | 85.00 ± 28.69bc | 0.34 ± 0.03de |
DA 2, n = 12 |
20CF_A_ST | 14.52 ± 0.53cd | 3.83 ± 0.01ab | 5.06 ± 0.08f | 0.52 ± 0ef | 6.00 ± 10.39c | 0.39 ± 0.02cdef |
20CF_B_ST | 14.54 ± 1.06cd | 3.96 ± 0.01a | 4.81 ± 0.05f | 0.50 ± 0.01f | 27.67 ± 30.89bc | 0.37 ± 0.13def |
20CF_C_ST | 15.28 ± 0.06b | 3.74 ± 0.03bc | 5.08 ± 0.05f | 0.60 ± 0.06cde | 62.67 ± 94.2abc | 0.56 ± 0.03b |
20MA_D_ST | 15.53 ± 0.02b | 3.63 ± 0.01cd | 6.62 ± 0.04bc | 0.62 ± 0.00cd | 0.00 ± 0.00c | 0.34 ± 0.02ef |
20ME_E_ST | 16.21 ± 0.17a | 3.52 ± 0.01def | 5.75 ± 0.07de | 1.50 ± 0.00a | 151.67 ± 13.87a | 0.49 ± 0.12bc |
20ME_F_ST | 14.30 ± 0.03de | 3.42 ± 0.02ef | 6.09 ± 0.06cd | 0.38 ± 0.02g | 83 ± 83.83abc | 0.24 ± 0.05g |
20PV_G_ST | 15.48 ± 0.26b | 3.98 ± 0.03a | 5.21 ± 0.09ef | 0.66 ± 0.00c | 0.00 ± 0.00c | 0.47 ± 0.05bcd |
20PV_H_ST | 15.11 ± 0.01bc | 3.97 ± 0.02a | 5.11 ± 0.04ef | 0.53 ± 0.00def | 0.00 ± 0.00c | 0.41 ± 0.03cdef |
20SY_I_ST | 14.90 ± 0.24bcd | 3.60 ± 0.31cde | 6.79 ± 1.34b | 0.88 ± 0.19b | 146 ± 141.71a | 0.43 ± 0.01cde |
20ZN_J_ST | 15.13 ± 0.03bc | 3.46 ± 0.13def | 6.62 ± 0.05bc | 0.67 ± 0.02c | 89.33 ± 36.56abc | 0.68 ± 0.11a |
21MA_K_NST | 15.26 ± 0.07b | 3.34 ± 0.01f | 7.84 ± 0.05a | 0.39 ± 0.01g | 0.00 ± 0.00c | 0.33 ± 0.02fg |
21SY_L_NST | 13.74 ± 0.34e | 3.51 ± 0.22def | 6.53 ± 0.02bc | 0.10 ± 0.02h | 115 ± 101.68ab | 0.40 ± 0.08cdef |
3.2. Free and total volatile phenols, and individual bound glycosides
The free VP, total VP, and individual bound glycoside compositions of the wines are shown in Table 3, Table 4, and Table 5, respectively. Across each DA panel set of wines, there were significant differences in the levels of free VPs, total VPs, and individual bound concentrations. Wines that were not smoke tainted, 21CS_I_NST, 21CS_J_NST, 21MA_K_NST, and 21SY_L_NST had low levels of free VPs, total VPs, and individual bound glycoside concentrations in comparison to their smoke-tainted counterparts. In particular, 21CS_I_NST was different from its smoked counterpart, 20CS_E_ST, and 21 CS_NST_J was significantly different from its smoked counterpart, 21CS_ST_K and 20CS_K (Table 3, Table 4, and Table 5). 21CS_I_NST was not significantly different from the 21CS_K_ST. In DA 2, the 21MA_K_NST and 21SY_L_NST wines were significantly different from each other for some most of the VP compounds. However, its value shows the importance of understanding that matrix effect. The two non-smoke-tainted wines had significantly different values from each other (Table 3, Table 4, and Table 5) with high levels of VPs in the Syrah wines as compared to the Malbec ones.
Table 3
Free volatile phenol concentrations of the wines. All concentrations are in µg/L.
Wine | Free_guaiacol | Free_4-methylguaiacol | Free_o-cresol | Free_phenol | Free_4-ethylguaiacol | Free_p-cresol | Free_m-cresol | Free_2,3-dimethoxyphenol | Free_4-ethylphenol | Free_syringol | Free_4-methylsyringol |
DA 1, n = 11 |
20CS_A_ST | 7.71 ± 0.33d | 1.06 ± 0.06e | 5.09 ± 0.19e | 16.23 ± 0.53e | 0.18 ± 0f | 3.26 ± 0.19c | 4.68 ± 0.21f | 1.93 ± 0.08d | 0.72 ± 0.03e | 29.41 ± 0.46d | 0.80 ± 0.07e |
20CS_B_ST | 7.42 ± 0.01d | 1.96 ± 0.01d | 5.08 ± 0.00e | 23.31 ± 0.06b | 0.61 ± 0c | 4.03 ± 0.02b | 5.35 ± 0.01e | 7.77 ± 0.02b | 1.10 ± 0.00c | 42.05 ± 0.88c | 3.93 ± 0.01c |
20CS_C_ST | 9.33 ± 0.04c | 2.44 ± 0.02c | 5.74 ± 0.02d | 15.97 ± 0.05e | 0.76 ± 0b | 3.18 ± 0.01c | 6.34 ± 0.05c | 5.56 ± 0.02c | 1.11 ± 0.01c | 45.13 ± 0.49b | 6.21 ± 0.03b |
20CS_D_ST | 1.92 ± 0.03f | 0.34 ± 0f | 1.56 ± 0.02f | 3.98 ± 0.03g | 0.08 ± 0g | 1.01 ± 0.01f | 1.18 ± 0.01g | 0.45 ± 0.00e | 0.11 ± 0.01g | 15.61 ± 1.27f | 0.27 ± 0.01ef |
20CS_E_ST | 33.20 ± 0.10b | 5.59 ± 0.09b | 20.93 ± 0.19b | 72.42 ± 0.19a | 0.44 ± 0d | 16.7 ± 0.11a | 22.17 ± 0.17b | 19.05 ± 0.24a | 2.92 ± 0.03a | 18.85 ± 0.05e | 1.80 ± 0.02d |
20CS_F_ST | 2.37 ± 0.05ef | 0.33 ± 0.01f | 1.31 ± 0.04f | 3.12 ± 0.12h | 0.12 ± 0.02g | 0.94 ± 0.11fg | 0.95 ± 0.03gh | 0.00 ± 0.00f | 0.12 ± 0.02fg | 18.53 ± 1.12e | 0.20 ± 0.03f |
20CS_G_ST | 9.77 ± 0.19c | 1.85 ± 0.03d | 6.41 ± 0.17c | 18.60 ± 0.25d | 0.32 ± 0.02e | 2.84 ± 0.04d | 5.78 ± 0.11d | 5.58 ± 0.13c | 0.68 ± 0.00e | 12.51 ± 0.17g | 1.52 ± 0.18d |
20CS_H_ST | 2.49 ± 0.03e | 0.30 ± 0.02fg | 1.35 ± 0.04f | 8.05 ± 0.18f | 0.16 ± 0f | 2.25 ± 0.16e | 0.80 ± 0.04h | 0.12 ± 0.01f | 0.78 ± 0.04d | 16.04 ± 0.17f | 0.28 ± 0.00ef |
21CS_I_NST | 0.78 ± 0.02g | 0.11 ± 0gh | 0.56 ± 0.02g | 2.92 ± 0.23h | 0.02 ± 0h | 0.79 ± 0.01g | 0.43 ± 0.02i | 0.00 ± 0.00f | 0.16 ± 0.01f | 11.35 ± 0.40g | 0.00 ± 0.00f |
21CS_J_NST | 0.79 ± 0.01g | 0.10 ± 0.00h | 0.62 ± 0.02g | 1.65 ± 0.15i | 0.00 ± 0.00h | 0.40 ± 0.01h | 0.46 ± 0.03i | 0.00 ± 0.00f | 0.16 ± 0.01f | 8.01 ± 0.20h | 0.00 ± 0.00f |
21CS_K_ST | 81.45 ± 0.73a | 31.47 ± 0.28a | 22.31 ± 0.29a | 20.52 ± 0.10c | 5.49 ± 0.05a | 0.37 ± 0.01h | 34.76 ± 0.40a | 0.00 ± 0.00f | 2.65 ± 0.04b | 138.9 ± 1.34a | 77.57 ± 0.91a |
DA 2, n = 12 |
20CF_A_ST | 7.19 ± 0.35h | 1.75 ± 0.13g | 3.46 ± 0.14f | 9.24 ± 0.31g | 0.09 ± 0.00g | 4.34 ± 0.28c | 3.78 ± 0.24d | 0.02 ± 0.00f | 0.86 ± 0.08e | 38.63 ± 3.22d | 0.42 ± 0.00e |
20CF_B_ST | 14.02 ± 0.63e | 5.15 ± 0.24c | 6.82 ± 0.30c | 26.70 ± 1.8b | 1.05 ± 0.03b | 10.15 ± 0.97a | 11.79 ± 0.84a | 0.16 ± 0.00e | 2.18 ± 0.16a | 55.10 ± 6.79c | 3.71 ± 0.20a |
20CF_C_ST | 2.34 ± 0.05i | 0.32 ± 0.00hi | 1.30 ± 0.04g | 3.04 ± 0.04hi | 0.10 ± 0.00g | 0.87 ± 0.00fg | 0.94 ± 0.03e | 0.00 ± 0.00f | 0.10 ± 0.00h | 19.22 ± 0.69gh | 0.04 ± 0.04fg |
20MA_D_ST | 19.97 ± 0.68d | 5.74 ± 0.11b | 9.24 ± 0.29a | 25.17 ± 0.52c | 0.43 ± 0.01c | 6.5 ± 0.22b | 9.35 ± 0.20b | 0.4 ± 0.01c | 1.55 ± 0.04c | 21.85 ± 0.78fg | 0.92 ± 0.04c |
20ME_E_ST | 1.61 ± 0.12j | 0.14 ± 0.01i | 0.53 ± 0.01i | 1.90 ± 0.09i | 0.10 ± 0.02g | 0.51 ± 0.05g | 0.69 ± 0.02e | 0.00 ± 0.00f | 0.12 ± 0.00h | 27.09 ± 1.72ef | 0.13 ± 0.00f |
20ME_F_ST | 10.20 ± 0.13g | 2.90 ± 0.02f | 4.14 ± 0.05e | 11.03 ± 0.14f | 0.27 ± 0.01d | 2.6 ± 0.03e | 4.93 ± 0.03c | 0.32 ± 0.01d | 0.57 ± 0.01g | 7.62 ± 0.25i | 0.70 ± 0.02d |
20PV_G_ST | 25.31 ± 0.50c | 4.13 ± 0.07e | 5.79 ± 0.32d | 12.88 ± 0.58e | 0.25 ± 0.01d | 3.47 ± 0.33d | 5.34 ± 0.24c | 2.09 ± 0.11a | 0.70 ± 0.05f | 108.26 ± 2.62a | 0.72 ± 0.02d |
20PV_H_ST | 47.27 ± 0.58a | 14.06 ± 0.18a | 9.23 ± 0.07a | 21.71 ± 0.05d | 1.72 ± 0.02a | 4.76 ± 0.05c | 11.26 ± 0.03a | 1.91 ± 0.03b | 1.70 ± 0.02b | 81.84 ± 7.80b | 2.98 ± 0.02b |
20SY_I_ST | 34.56 ± 0.95b | 4.63 ± 0.07d | 8.82 ± 0.25b | 33.62 ± 0.71a | 0.21 ± 0.00e | 5.93 ± 0.19b | 9.53 ± 0.20b | 0.41 ± 0.02c | 1.27 ± 0.03d | 29.29 ± 0.39e | 0.88 ± 0.03c |
20ZN_J_ST | 1.91 ± 0.08ij | 0.34 ± 0.01h | 0.28 ± 0.01i | 3.88 ± 0.04h | 0.17 ± 0.01f | 1.18 ± 0.08f | 0.81 ± 0.04e | 0.00 ± 0.00f | 0.63 ± 0.03fg | 7.42 ± 0.20i | 0.20 ± 0.00f |
21MA_K_NST | 1.38 ± 0.02j | 0.19 ± 0.00hi | 0.52 ± 0.01i | 2.49 ± 0.35i | 0.03 ± 0.00h | 0.57 ± 0.03fg | 0.48 ± 0.01e | 0.00 ± 0.00f | 0.22 ± 0.00h | 11.74 ± 0.28hi | 0.00 ± 0.00g |
21SY_L_NST | 12.23 ± 0.07f | 0.15 ± 0.00i | 0.91 ± 0.02h | 3.11 ± 0.13hi | 0.00 ± 0.00h | 0.84 ± 0.01fg | 0.39 ± 0.01e | 0.00 ± 0.00f | 0.22 ± 0.01h | 9.01 ± 0.03i | 0.00 ± 0.00g |
Table 4
Acid-labile (Total) volatile phenol concentrations of wines as determined by acid hydrolysis. All concentrations are in µg/L.
Wine | Total_guaiacol | Total_4-methylguaiacol | Total_o-cresol | Total_phenol | Total_4-ethylguaiacol | Total_p-cresol | Total_m-cresol | Total_2,3-dimethoxyphenol | Total_4-ethylphenol | Total_syringol | Total_4-methylsyringol |
DA 1, n = 11 |
20CS_A_ST | 16.88 ± 0.98f | 3.03 ± 0.19e | 7.65 ± 0.38e | 25.02 ± 1.42de | 0.55 ± 0.04g | 7.40 ± 0.38cd | 9.14 ± 0.52e | 2.80 ± 0.45e | 4.94 ± 0.40e | 73.3 ± 4.90e | 17.99 ± 2.49f |
20CS_B_ST | 23.74 ± 0.69e | 6.54 ± 0.34d | 10.48 ± 0.55d | 40.25 ± 2.15c | 1.31 ± 0.07d | 8.62 ± 0.40c | 13.47 ± 0.70d | 30.79 ± 1.30b | 10.5 ± 1.26d | 104.96 ± 7.87d | 25.68 ± 0.17e |
20CS_C_ST | 40.97 ± 0.85c | 14.34 ± 0.83c | 18.63 ± 1.12c | 51.72 ± 3.64b | 2.09 ± 0.09b | 11.9 ± 0.59b | 26.65 ± 1.31c | 25.11 ± 0.25c | 17.5 ± 2.16b | 158.92 ± 5.50c | 57.11 ± 0.31d |
20CS_D_ST | 9.23 ± 0.29g | 2.26 ± 0.03ef | 4.30 ± 0.15f | 15.86 ± 0.88f | 0.79 ± 0.03f | 5.53 ± 0.03e | 4.59 ± 0.08f | 1.43 ± 0.06f | 8.56 ± 0.23d | 45.03 ± 1.47f | 3.44 ± 0.10g |
20CS_E_ST | 84.38 ± 0.85b | 19.66 ± 0.82b | 33.42 ± 1.23b | 112.16 ± 3.32a | 1.30 ± 0.04d | 33.45 ± 1.43a | 47.76 ± 2.07b | 31.88 ± 0.44a | 14.14 ± 1.39c | 415.38 ± 2.77a | 211.29 ± 0.45a |
20CS_F_ST | 3.85 ± 0.13i | 0.70 ± 0.03f | 1.72 ± 0.12g | 3.16 ± 0.04g | 0.25 ± 0.00h | 1.51 ± 0.03f | 1.65 ± 0.12g | 0.00 ± 0.00g | 1.42 ± 0.05f | 39.65 ± 0.08f | 1.17 ± 0.06h |
20CS_G_ST | 31.75 ± 2.25d | 7.97 ± 0.69d | 9.30 ± 0.66de | 28.01 ± 1.76de | 0.95 ± 0.08e | 8.38 ± 0.76cd | 11.56 ± 0.97de | 8.87 ± 0.72d | 3.80 ± 0.56ef | 109.66 ± 0.44d | 72.73 ± 0.17c |
20CS_H_ST | 6.02 ± 0.61h | 1.45 ± 0.20ef | 3.23 ± 0.44fg | 23.77 ± 1.41e | 1.79 ± 0.12c | 7.31 ± 0.09d | 3.81 ± 0.18fg | 0.43 ± 0.02fg | 19.56 ± 1.3b | 21.67 ± 0.54g | 1.44 ± 0.10h |
21CS_I_NST | 6.60 ± 0.60h | 0.94 ± 0.02f | 2.56 ± 0.24g | 25.45 ± 0.14de | 0.58 ± 0.01g | 4.45 ± 0.41e | 3.52 ± 0.26fg | 0.00 ± 0.00g | 17.54 ± 0.20b | 22.76 ± 0.84g | 0.32 ± 0.00h |
21CS_J_NST | 6.98 ± 0.37h | 1.07 ± 0.11f | 2.98 ± 0.18fg | 29.34 ± 0.11d | 0.92 ± 0.09ef | 4.49 ± 0.32e | 4.20 ± 0.20fg | 0.00 ± 0.00g | 24.38 ± 3.53a | 20.62 ± 0.19g | 0.53 ± 0.05h |
21CS_K_ST | 96.8 ± 1.37a | 53.26 ± 2.15a | 39.28 ± 1.72a | 50.03 ± 3.05b | 6.82 ± 0.14a | 5.00 ± 0.59e | 65.36 ± 3.56a | 0.00 ± 0.00g | 18.19 ± 1.51b | 181.27 ± 1.8b | 88.64 ± 0.48b |
DA 2, n = 12 |
20CF_A_ST | 27.54 ± 0.32g | 9.56 ± 0.50e | 10.25 ± 0.46d | 36.56 ± 2.81de | 1.70 ± 0.12d | 12.40 ± 0.59c | 12.64 ± 0.43d | 0.48 ± 0.00g | 32.76 ± 4.05a | 128.35 ± 5.35d | 25.39 ± 0.04e |
20CF_B_ST | 54.39 ± 1.15f | 23.85 ± 1.90d | 16.06 ± 1.29b | 45.12 ± 1.82b | 2.60 ± 0.08b | 19.05 ± 0.91b | 26.78 ± 0.96b | 1.12 ± 0.11f | 12.36 ± 0.84b | 196.88 ± 11.43b | 77.05 ± 1.16b |
20CF_C_ST | 4.15 ± 0.43i | 0.77 ± 0.10f | 1.72 ± 0.11h | 3.16 ± 0.04g | 0.25 ± 0.00g | 1.51 ± 0.03h | 1.63 ± 0.10g | 0.00 ± 0.00h | 1.45 ± 0.10e | 69.32 ± 4.53e | 1.23 ± 0.14h |
20MA_D_ST | 88.77 ± 0.61d | 37.92 ± 0.18b | 21.45 ± 0.36a | 63.32 ± 0.62a | 2.17 ± 0.02c | 25.42 ± 0.17a | 29.30 ± 0.40a | 1.83 ± 0.03e | 12.43 ± 0.11b | 153.57 ± 1.70c | 54.85 ± 0.63d |
20ME_E_ST | 6.55 ± 0.14hi | 1.40 ± 0.03f | 1.63 ± 0.06h | 4.21 ± 0.15g | 0.33 ± 0.01g | 2.90 ± 0.07gh | 2.02 ± 0.07g | 0.00 ± 0.00h | 1.62 ± 0.17e | 49.14 ± 70ef | 1.56 ± 0.11h |
20ME_F_ST | 96.44 ± 5.87c | 37.98 ± 3.63b | 13.64 ± 1.67c | 39.93 ± 4.55cd | 2.10 ± 0.11c | 17.88 ± 2.23b | 22.67 ± 2.41c | 2.31 ± 0.13c | 4.84 ± 0.32de | 180.18 ± 3.17b | 134.3 ± 2.30a |
20PV_G_ST | 52.00 ± 0.89f | 11.00 ± 0.89e | 8.57 ± 0.63e | 20.35 ± 1.41f | 0.74 ± 0.09f | 7.03 ± 1.00e | 10.54 ± 0.83e | 4.68 ± 0.13b | 5.51 ± 0.38d | 192.08 ± 11.24b | 16.66 ± 2.21f |
20PV_H_ST | 115.79 ± 2.09b | 44.57 ± 2.05a | 15.04 ± 0.68bc | 34.43 ± 1.88e | 3.74 ± 0.07a | 10.26 ± 0.70d | 21.94 ± 0.92c | 6.29 ± 0.15a | 8.41 ± 1.06cd | 222.74 ± 38.71a | 75.56 ± 0.62b |
20SY_I_ST | 171.54 ± 5.65a | 34.7 ± 1.94c | 21.41 ± 0.99a | 62.59 ± 1.94a | 1.04 ± 0.03e | 25.28 ± 1.61a | 28.21 ± 1.40ab | 2.00 ± 0.04d | 11.28 ± 0.88bc | 148.29 ± 0.13cd | 60.50 ± 0.10c |
20ZN_J_ST | 7.54 ± 0.23hi | 2.05 ± 0.05f | 4.36 ± 0.26g | 16.05 ± 0.57f | 1.85 ± 0.24d | 7.21 ± 0.27e | 5.99 ± 0.15f | 0.00 ± 0.00h | 10.62 ± 1.44bc | 12.44 ± 0.27g | 3.92 ± 0.24g |
21MA_K_NST | 10.79 ± 0.47h | 2.79 ± 0.14f | 3.50 ± 0.21g | 41.72 ± 4.61bc | 0.99 ± 0.07e | 6.76 ± 0.45ef | 6.45 ± 0.30f | 0.00 ± 0.00h | 31.07 ± 3.47a | 26.52 ± 0.32fg | 0.62 ± 0.01h |
21SY_L_NST | 82.28 ± 1.59e | 2.49 ± 0.12f | 6.87 ± 0.41f | 32.03 ± 2.98e | 0.56 ± 0.05f | 4.82 ± 0.37fg | 4.91 ± 0.12f | 0.00 ± 0.00h | 29.08 ± 3.01a | 20.35 ± 0.11g | 0.70 ± 0.02h |
Table 5
Individual bound glycoside concentrations of wines. All concentrations are in µg/L.
Wine | Guaiacol gentiobioside | Syringol gentiobioside | Guaiacol glucoside | Phenol rutinoside | Guaiacol rutinoside | 4-Methylsyringol gentiobioside | Cresol rutinoside | 4-Methylguaiacol rutinoside |
DA 1, n = 11 |
20CS_A_ST | 0.55 ± 0.02e | 35.58 ± 0.24d | 6.16 ± 0.17f | 15.62 ± 0.4d | 5.58 ± 0.20d | 4.70 ± 0.05d | 7.75 ± 0.01e | 3.10 ± 0.04e |
20CS_B_ST | 0.84 ± 0.04d | 26.21 ± 0.34e | 17.21 ± 0.26e | 15.90 ± 0.30d | 5.67 ± 0.25d | 2.82 ± 0.13e | 9.5 ± 0.11d | 3.69 ± 0.04d |
20CS_C_ST | 3.62 ± 0.07b | 78.36 ± 0.25c | 38.22 ± 0.41a | 27.02 ± 0.32c | 14.78 ± 0.27c | 11.85 ± 0.12c | 15.01 ± 0.45c | 10.22 ± 0.13c |
20CS_D_ST | 0.06 ± 0.00f | 7.42 ± 0.10f | 1.57 ± 0.01g | 4.68 ± 0.12f | 1.42 ± 0.03e | 0.63 ± 0.02f | 3.80 ± 0.12g | 1.05 ± 0.01g |
20CS_E_ST | 3.03 ± 0.07c | 448.29 ± 2.77a | 33.68 ± 0.16b | 53.51 ± 0.37a | 32.84 ± 0.13a | 48.61 ± 0.46a | 42.49 ± 0.39a | 20.88 ± 0.24a |
20CS_F_ST | 0.04 ± 0.00f | 2.41 ± 0.06h | 0.74 ± 0.01hi | 3.24 ± 0.11g | 0.68 ± 0.03f | 0.10 ± 0.00g | 1.43 ± 0.03h | 0.13 ± 0.00i |
20CS_G_ST | 3.92 ± 0.11a | 105.06 ± 1.09b | 23.92 ± 0.19c | 39.86 ± 0.30b | 25.30 ± 0.20b | 18.65 ± 0.6b | 27.35 ± 0.55b | 14.00 ± 0.19b |
20CS_H_ST | 0.09 ± 0.00f | 4.49 ± 0.08g | 0.99 ± 0.06h | 8.68 ± 0.33e | 1.46 ± 0.10e | 0.29 ± 0.01fg | 4.72 ± 0.05f | 0.47 ± 0.03h |
21CS_I_NST | 0.02 ± 0.00f | 1.34 ± 0.07h | 0.55 ± 0.00i | 1.28 ± 0.00i | 0.32 ± 0.01g | 0.11 ± 0.01g | 1.24 ± 0.07h | 0.50 ± 0.03h |
21CS_J_NST | 0.06 ± 0.01f | 2.21 ± 0.04h | 0.40 ± 0.02i | 2.25 ± 0.06h | 0.53 ± 0.03fg | 0.16 ± 0.01g | 1.12 ± 0.03h | 0.31 ± 0.01hi |
21CS_K_ST | 0.59 ± 0.01e | 7.71 ± 0.08f | 21.9 ± 0.30d | 2.37 ± 0.06h | 0.71 ± 0.01f | 2.67 ± 0.04e | 1.48 ± 0.02h | 1.30 ± 0.02f |
DA 2, n = 12 |
20CF_A_ST | 2.60 ± 0.23f | 36.53 ± 1.67e | 11.47 ± 0.27h | 3.24 ± 0.06h | 1.39 ± 0.09hi | 5.01 ± 0.34f | 4.36 ± 0.18g | 2.17 ± 0.04g |
20CF_B_ST | 6.68 ± 0.35c | 84.95 ± 3.84d | 42.96 ± 0.07e | 5.25 ± 0.34g | 2.01 ± 0.01g | 14.08 ± 1.00d | 11.08 ± 0.25e | 3.98 ± 0.06f |
20CF_C_ST | 0.45 ± 0.02h | 4.82 ± 0.02g | 2.04 ± 0.05j | 1.54 ± 0.11i | 0.42 ± 0.02k | 0.19 ± 0.00i | 1.78 ± 0.13i | 0.50 ± 0.03j |
20MA_D_ST | 3.90 ± 0.03e | 110.03 ± 1.49b | 48.34 ± 0.14d | 41.25 ± 0.57c | 20.83 ± 0.28c | 17.74 ± 0.17c | 29.97 ± 0.47c | 18.61 ± 0.22c |
20ME_E_ST | 0.42 ± 0.04h | 2.80 ± 0.07g | 2.45 ± 0.06j | 3.38 ± 0.15h | 0.95 ± 0.05j | 0.24 ± 0.02i | 3.27 ± 0.23h | 1.23 ± 0.01i |
20ME_F_ST | 50.0 ± 0.02a | 224.12 ± 2.35a | 66.04 ± 1.16b | 42.81 ± 0.59b | 21.70 ± 0.48b | 45.1 ± 0.94a | 52.45 ± 0.54b | 29.22 ± 0.15b |
20PV_G_ST | 1.06 ± 0.07g | 37.90 ± 1.53e | 18.42 ± 0.32g | 9.81 ± 0.15f | 8.70 ± 0.21e | 2.81 ± 0.12g | 8.26 ± 0.29f | 8.14 ± 0.02e |
20PV_H_ST | 3.65 ± 0.1e | 82.44 ± 0.88d | 52.60 ± 0.6c | 12.31 ± 0.24e | 13.67 ± 0.28d | 12.84 ± 0.50e | 14.58 ± 0.30d | 15.69 ± 0.12d |
20SY_I_ST | 27.21 ± 0.34b | 104.58 ± 0.77c | 121.40 ± 0.59a | 65.24 ± 1.11a | 40.27 ± 0.06a | 22.98 ± 0.20b | 59.67 ± 0.89a | 34.89 ± 0.24a |
20ZN_J_ST | 1.28 ± 0.03g | 8.27 ± 0.17f | 3.85 ± 0.04i | 17.32 ± 0.83d | 1.75 ± 0.05gh | 1.44 ± 0.06h | 7.86 ± 0.20f | 1.15 ± 0.02i |
21MA_K_NST | 0.19 ± 0.01h | 2.96 ± 0.04g | 1.07 ± 0.03k | 1.85 ± 0.10i | 1.28 ± 0.02ij | 0.19 ± 0.01i | 2.30 ± 0.02i | 2.06 ± 0.06gh |
21SY_L_NST | 4.94 ± 0.04d | 2.69 ± 0.02g | 31.48 ± 0.16f | 1.27 ± 0.13i | 7.35 ± 0.15f | 0.28 ± 0.00i | 2.34 ± 0.09i | 1.89 ± 0.04h |
3.3. Sensory profile
Trained panelists evaluated across 2 panels (DA1, n = 11 judges, DA2, n = 12 judges) 15 aroma, 6 taste/mouthfeel and 1 ashy attribute for a total of 22 attributes. In DA1, the wines differed significantly across12 attributes and in DA 2 across 9 attributes, as analyzed through a pseudo-mixed model ANOVA. The attribute means and Fisher’s Least Significant Difference (LSD) are shown in Tables 6 and 7, respectively. The “ashy” attribute is an indicator of the amount of smoke taint. Even the NST wines were rated as having a low level of ashy (Fig. 1). Based on the NST data, a level of 15 is generally seen as no smoke taint. The low ashy rating could have been due to cross-over effects between the samples. This was seen before in studies by Oberholster et al. and Fryer et al.24,27.
Table 6
DA 1 sensory attribute overall means with Fisher’s LSD.
Wine | Red Fruit | Dark Fruit | Alcohol Hotness | Medicinal/Brett | Liquid Smoke | Sweet BBQ | Tar | Viscosity | Drying | Sweet | Sour | Ashy |
Significant Attributes |
20_CS_A_ST | 14.64 bc | 18.02 abc | 56.93 a | 17.43 bcd | 11.62 cd | 11.55 bcd | 8.48 d | 28.19 ab | 48.05 ef | 24.86 a | 44.976 b | 27.38 de |
20_CS_B_ST | 14.93 bc | 19.74 abc | 47.52 bcde | 21.62 abc | 16.76 bc | 16.74 b | 10.26 cd | 27.24 ab | 50.86 de | 16.81 bc | 36.93 c | 46.24 bc |
20_CS_C_ST | 16.79 abc | 16.10 bcd | 43.29 cde | 25.64 ab | 20.31 b | 15.14 bc | 15.91 bc | 21.55 ab | 64.17 ab | 12.88 c | 43.67 bc | 48.64 b |
20_CS_D_ST | 23.72 a | 18.64 abc | 38.76 e | 12.02 d | 3.57 e | 8.91 cd | 4.31 d | 19.79 b | 66.48 a | 10.95 c | 38.86 bc | 18.19 ef |
20_CS_E_ST | 11.38 c | 13.19 cd | 41.14 de | 27.74 a | 33.31 a | 28.24 a | 17.33 ab | 22.57 ab | 59.41 abcd | 12.36 c | 40.57 bc | 67.86 a |
20_CS_F_ST | 25.07 a | 24.12 a | 53.60 ab | 11.64 d | 3.93 e | 5.07 d | 4.64 d | 29.24 ab | 51.41 cde | 21.52 ab | 42.91 bc | 21.55 ef |
20_CS_G_ST | 20.36 ab | 21.05 ab | 50.33 abc | 13.38 cd | 7.67 de | 8.57 cd | 7.79 d | 23.38 ab | 60.60 ab | 16.36 bc | 46.10 ab | 37.45 cd |
20_CS_H_ST | 22.39 ab | 17.20 abcd | 49.10 abcd | 16.93 bcd | 10.12 cde | 7.49 d | 6.83 d | 30.33 a | 41.20 f | 24.21 ab | 42.74 bc | 20.50 ef |
20_CS_I_NST | 22.45 ab | 18.19 abc | 49.26 abcd | 14.69 cd | 3.88 e | 7.31 d | 8.12 d | 25.81 ab | 60.41 abc | 13.43 c | 53.57 a | 15.79 f |
20_CS_J_NST | 24.38 a | 19.31 abc | 51.17 abc | 15.64 cd | 4.33 e | 8.98 cd | 8.07 d | 26.60 ab | 55.21 bcde | 16.95 bc | 52.95 a | 15.76 f |
21_CS_K_ST | 14.52 bc | 9.43 d | 43.43 cde | 29.10 a | 38.05 a | 30.17 a | 23.50 a | 28.91 ab | 50.48 de | 16.81 bc | 53.24 a | 65.00 a |
Non- Significant Attributes |
Wine | Cooked Fruit | Dried Fruit | Bell Pepper | Spice | Cigarette Smoke | Musty | Menthol | Solvent | Alcohol Hotness- Mouthfeel | Bitter |
20_CS_A_ST | 15.33 | 17.60 | 5.26 | 10.29 | 6.88 | 17.50 | 18.88 | 33.60 | 56.43 | 45.31 |
20_CS_B_ST | 16.43 | 17.67 | 17.50 | 8.79 | 18.36 | 17.45 | 17.33 | 30.10 | 44.14 | 46.79 |
20_CS_C_ST | 16.10 | 17.40 | 12.12 | 7.57 | 16.12 | 21.26 | 16.26 | 27.90 | 44.88 | 43.64 |
20_CS_D_ST | 27.26 | 21.50 | 9.71 | 7.76 | 5.55 | 15.95 | 17.29 | 25.07 | 37.57 | 37.90 |
20_CS_E_ST | 11.79 | 10.57 | 5.95 | 5.76 | 24.57 | 27.64 | 15.69 | 24.00 | 49.45 | 46.55 |
20_CS_F_ST | 27.00 | 20.90 | 7.74 | 11.64 | 5.02 | 11.05 | 16.69 | 33.76 | 56.50 | 46.21 |
20_CS_G_ST | 21.76 | 21.31 | 6.69 | 8.88 | 8.36 | 17.79 | 18.93 | 32.24 | 52.83 | 45.19 |
20_CS_H_ST | 24.32 | 14.46 | 9.17 | 9.83 | 12.24 | 18.29 | 17.32 | 29.75 | 53.81 | 44.37 |
20_CS_I_NST | 26.05 | 19.93 | 8.36 | 10.50 | 4.71 | 17.05 | 16.71 | 36.74 | 54.12 | 40.17 |
20_CS_J_NST | 22.07 | 17.76 | 8.55 | 8.60 | 5.48 | 18.48 | 20.17 | 31.24 | 51.24 | 43.48 |
21_CS_K_ST | 8.83 | 13.33 | 4.14 | 6.88 | 25.48 | 20.07 | 14.45 | 27.55 | 52.83 | 43.50 |
Table 7
DA 2 sensory attribute overall means with Fisher’s LSD.
Wine | Red Fruit | Bell Pepper | Liquid Smoke | Sweet BBQ | Solvent | Viscosity | Drying | Bitter | Ashy |
Significant Attributes |
20CF_A_ST | 11.85 de | 21.39 a | 13.46 c | 9.49 de | 22.70 a | 26.97 a | 51.26 def | 51.33 a | 29.41 d |
20CF_B_ST | 11.51 de | 9.62 b | 17.51 bc | 20.82 bc | 21.41 a | 27.95 a | 46.28 f | 52.56 a | 59.92 a |
20CF_C_ST | 16.92 bcde | 22.13 a | 3.80 d | 2.95 e | 31.49 a | 24.95 a | 61.30 ab | 50.82 a | 22.21 de |
20MA_D_ST | 11.82 de | 6.05 b | 25.03 a | 25.36 b | 22.46 a | 26.18 a | 61.13 abc | 50.90 a | 45.56 bc |
20ME_E_ST | 21.41 abc | 11.33 b | 3.36 d | 6.03 e | 28.18 a | 25.26 a | 63.59 ab | 44.87 a | 13.72 ef |
20ME_F_ST | 17.44 bcde | 5.64 b | 4.23 d | 7.87 e | 29.44 a | 21.13 a | 68.26 a | 48.13 a | 29.82 d |
20PV_G_ST | 10.10 de | 6.67 b | 14.56 c | 25.67 b | 29.13 a | 30.15 a | 56.46 bcde | 50.00 a | 41.62 c |
20PV_H_ST | 13.97 cde | 5.95 b | 16.90 bc | 16.62 cd | 23.82 a | 24.51 a | 58.28 bcd | 47.69 a | 50.90 abc |
20SY_I_ST | 9.51 e | 8.44 b | 23.10 ab | 44.80 a | 22.10 a | 25.85 a | 52.82 cdef | 43.97 a | 52.74 ab |
20ZN_J_ST | 18.49 abcd | 8.03 b | 4.97 d | 6.87 e | 25.87 a | 28.59 a | 48.62 ef | 44.31 a | 21.28 def |
21MA_K_NST | 26.15 a | 5.97 b | 4.95 d | 6.21 e | 28.39 a | 19.67 a | 67.39 a | 45.03 a | 10.80 f |
21SY_L_NST | 23.03 ab | 7.13 b | 3.92 d | 4.41 e | 31.51 a | 22.77 a | 52.61 def | 44.31 a | 13.82 ef |
Non- Significant Attributes |
Wine | Dark Fruit | Cooked Fruit | Dried Fruit | Spice | Alcohol Hotness | Cigarette Smoke | Musty | Medicinal / Brett | Menthol | Tar | Alcohol Hotness- Mouthfeel | Sweet | Sour |
20CF_A_ST | 20.46 | 8.87 | 16.77 | 8.59 | 50.79 | 12.92 | 23.77 | 18.49 | 17.79 | 7.05 | 56.74 | 19.36 | 47.85 |
20CF_B_ST | 19.26 | 13.28 | 20.74 | 8.41 | 50.64 | 17.79 | 21.08 | 21.05 | 14.18 | 8.05 | 55.77 | 19.82 | 40.85 |
20CF_C_ST | 18.00 | 17.44 | 18 | 6.18 | 49.03 | 5.64 | 16.87 | 10.97 | 18.95 | 5.08 | 57.74 | 19.15 | 44.31 |
20MA_D_ST | 15.72 | 15.18 | 17.13 | 10.13 | 50.64 | 13.33 | 17.85 | 15.69 | 14.82 | 9.72 | 56.38 | 16.97 | 53.00 |
20ME_E_ST | 18.08 | 17.08 | 18.08 | 8.28 | 49.92 | 7.21 | 13.10 | 15.59 | 20.64 | 6.33 | 50.36 | 16.79 | 55.15 |
20ME_F_ST | 22.36 | 23.72 | 17.56 | 9.79 | 54.72 | 2.74 | 12.44 | 9.62 | 18.97 | 6.08 | 62.69 | 21.05 | 53.03 |
20PV_G_ST | 16.21 | 12.15 | 22.51 | 9.26 | 53.08 | 11.92 | 23.18 | 19.49 | 15.03 | 8.41 | 61.59 | 19.9 | 48.13 |
20PV_H_ST | 15.18 | 13.26 | 19.46 | 7.26 | 49.36 | 15.44 | 23.13 | 21.36 | 19.46 | 6.77 | 54.62 | 19.41 | 45.41 |
20SY_I_ST | 11.67 | 11.13 | 20.54 | 11.08 | 46.05 | 14.85 | 17.90 | 16.79 | 17.28 | 8.28 | 53.41 | 19.79 | 63.33 |
20ZN_J_ST | 20.44 | 19.41 | 21.05 | 10.87 | 51.00 | 7.51 | 20.03 | 14.44 | 17.08 | 4.36 | 52.82 | 19.51 | 53.74 |
21MA_K_NST | 18.54 | 23.67 | 18.28 | 10.97 | 51.31 | 5.26 | 13.49 | 10.13 | 17.87 | 2.21 | 54.87 | 14.97 | 63.21 |
21SY_L_NST | 20.64 | 24.05 | 19.82 | 12.77 | 48.97 | 4.08 | 15.38 | 14.62 | 15.08 | 5.56 | 51.51 | 17.49 | 60.38 |
A PCA based on the correlation matrix was performed to visualize the differences among the wines across each DA panel. For DA1, Fig. 2 explains 81.7% of the variance across PC1 (55.4%) and PC2(26.3%). Most of the variance in the data is explained across PC1. PC1 was driven by the attributes “sweet BBQ”, “ashy”, “liquid smoke”, and “tar” in the positive direction, and “red fruit”, and “dark fruit” in the negative direction. Attributes with higher loadings forPC2 were “alcohol hotness”, “sweet”, “viscosity” in the positive direction and “drying” in the negative direction. Wines 21CS__HB_NST, 21CS_J_NST, 20CS_AV _ST, 20CS_F_ST, 20PMV_ST and 20CS_H_ST were more fruit-driven, 20CS_H_ST, 20CS_A_ST had “fruity” and “alcohol hotness”, “sweet” and “viscous” notes. 21CS_K_ST and 20CS_E_ST were “smoky”. 20CS_E_ST had “smoky” and “drying” attributes.
A PCA with confidence ellipses around the wine is shown in Fig. 3 for DA1. All attributes were taken into account. Overlapping circles means that the wines are not significantly different from each other at a 95% confidence interval. Across PC1 (52.30%) and PC2 (23.35%) which explains 75.65% of the data, there is a clear separation of the wines across PC1. 20CS_F_ST, 21CS_I_NST, 21CS_J_NST and 20CS_G_ST are not significantly different from each other, these wines were “dark fruit”, “cooked fruit”, “red fruit”, and “dried fruit” driven. 20CS_A_ST and 20CS_H_ST were not significantly different from each other and were “sweet”, “viscosity”, “alcohol hotness” driven. 20CS_E_ST and 21CS_K_ST were not significantly different from each other, with these wines being, “musty”, “sweet BBQ”, “tar”, “ashy” and “liquid smoke” driven. 20CS_D_ST was a wine that is significantly different from the rest of the wines with it being “drying” driven, confirmed by the mean value (Table 6).
In DA2, Fig. 4 explains 73.6% of the variance across PC1 (54.8%) and PC2(18.8%). Most of the data is explained across PC1. PC1 separation is driven by attributes, “sweet BBQ”, “ashy”, “liquid smoke”, “bitter”, and “viscosity” in the positive direction of PC1, and “red fruit”, “solvent” and “drying” in the negative direction of PC1. Across PC2, it is driven primarily by “bell pepper” in the positive direction. Wines 20CF_C_ST and 20CF_A_ST were more bell pepper driven as confirmed by its mean scores (Table 6). 21MA__HB_NST, 21SY_L_NST,20ME_F_ST, 20ME_E_ST and 20CF_F_ST were more fruit-driven, while, 20SY_I_ST, 20MA_D_ST, 20PV_H_ST, 20CF_B_ST, 20PV_G_ST were in the smoke driven with 20CF_B_ST and 20 PV_G_ST being bitter and viscous driven as well (Table 7).
For DA2 in Fig. 5, across PC1 (53.69%) and PC2 (17.12%) which explains 70.81% of the data, there is a clear separation of the wines across PC1. 20ME_F_ST, 21MA_K_NST and 21SY_L_NST are not significantly different from each other, these wines were “cooked fruit”, “red fruit”, “drying” and “sour” driven. 21SY_L_NST, 20ZN_J_ST, and 20ME_E_ST were not significantly different from each other and were “d ark fruit”, “solvent”, “earthy” driven. 20CF_A_ST, 20CF_B_ST, 20MA_D_ST and 20PV_H_ST were not significantly different from each other, with these wines being, “musty”, “bitter”, “tar”, “cigarette smoke”, “ashy” and “liquid smoke” driven. 20SY_I_ST and 20CF_C_ST were wines that are significantly different from the rest of the wines with different smoke attributes and bell pepper attributes respectively. 20SY_I_ST had a high mean score for “sweet BBQ” at 44.80 while 20CF_C_ST had a mean score for “bell pepper” at 21.39. 20CF_C_ST differed from 20CF_A_ST and 20CF_B_ST as it had a higher “red fruit” score and lower smoke related attribute mean scores (Table 7).
3.4. Combining Sensory and Compositional Data
Multifactor analysis was used to relate sensory data to the analytical data of the wines. The free VPs, total VPs, individual bound glycosides, and significant attributes of the sensory data were analyzed using the MFA. Figure 6 shows the MFA of DA1. Wines were distinguished in the individual factor map similarly to the PCA in Fig. 2. The first 2 dimensions explain a total of 81.4% of the data with 56.4% across Dim1 and 25.5% across Dim2. In the loading plot, it is observed that the smoke-related DA attributes were driven by mainly free and total VPs. This was further confirmed by RV coefficients, where large RV coefficients indicate a good fit of the data. Between the DA and Total VP, it has a RV coefficient of 0.857, DA and Free VP at 0.758, and DA and Bound Glycosides at 0.404. However, the overall fit based on RV coefficients of the DA, total VPs, free VPs, and bound glycosides to the consensus positions were at 0.884, 0.895, 0.972, and 0.687. This indicates a good overall fit of the data. Certain VPs “free o-cresol”, “total guaiacol”, “free 4-ethylphenol”, “free m-cresol”, “total o-cresol”, and “total m-cresol” drive the smoke-related attributes, “tar”, “sweet BBQ”, “liquid smoke” and “ashy”. High smoke-impacted wines such 21CS_K_ST and 20CS_E_ST were more smoke-driven sensorially by attributes (“tar”, “sweet BBQ”, and “ashy”), and chemically by free VPs, total VPs and bound glycosides. Contrary, low/no impact wines such as “20CS_F_ST” and “21CS_J_NST” were fruit-driven in the DA terms (“red fruit” and “”dark fruit”) and was not driven by free VPs, total VPs and bound glycosides.
Figure 7 shows the MFA of DA 2. The first 2 dimensions explain a total of 69.6% of the overall data with 53.0% across Dim1 and 16.6% across Dim 2. The overall spread of the wines in the individual factor map of the MFA is similar to the PCA biplot in Fig. 4. Here it was observed that the free VPs are the main drivers of the DA attributes. The RV coefficients for the DA and free VPs at 0.591, DA and total VPs at 0.674, and DA and bound glycosides at 0.313. Importantly, RV coefficients of the DA, total VPs, free VPs, and bound glycosides to the MFA consensus positions are at 0.805, 0.923, 0.892, and 0.680. Based on this, free VPs explain the DA attributes that could be correlated to each other due to the high RV coefficient value. However, when comparing the RV with the overall MFA plot, the total VPs are a better explanation for the DA attributes. Evidently, this is seen when “total 2,3-dimethoxyphenol”, “total syringol”, and “ total ethylguaiacol” are key drivers of “liquid smoke” and “ashy” attributes. Generally, free VP attributes such as “free o-cresol”, “free m-cresol”, “free phenol”, and “ free guaiacol” drove the smoke DA attributes “liquid smoke”, “ashy”, and “sweet BBQ”. Higher impacted wines, 20SY_I_ST, 20MA_D_ST, 2-PV_H_ST and 20CF_B_ST were driven by more smoke DA attributes and also the total and free VP amounts. Low/no impact wines such as 21MA_K_NST and 21SY_L_NST were “red fruit” and “dark fruit” driven overall.