Investigating the effects of smoke on grapevine chemistry and terroir using Artemisia tridentata Nutt. derived terpenes and metabolomics as a hypothesis generating tool
department or school: Science, Irving K. Barber Faculty of (Okanagan)
department or school: Chemistry, Department of (Okanagan)
data provider: DSpace
degree campus: UBCO
creator: Greene, Alisha Lasko
issued: 2024-08-09T21:59:44Z
issued: 2024
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: The wine industry in British Columbia is an important sector, generating approximately $3.75 billion annually to the provincial economy and contributing over $440 million in tax revenues. Unfortunately, the industry is challenged by the effects of climate change, such as wildfires. It is accepted that compounds present in wildfire smoke can affect wine grapes and the resulting wine. Artemisia tridentata Nutt. is an indigenous plant that often grows near vineyards in the South Okanagan wine growing region. I hypothesized that volatile compounds from growing and burning A. tridentata accumulated in commercial grapevines (Vitis vinifera L.) and that wildfire smoke influenced the terroir of finished wines. To investigate this hypothesis, my specific objectives were: (a) to develop and validate a method for detection and quantification of terpenes in Vitis vinifera L. grapevine leaves and wine; (b) to determine Artemisia tridentata derived terpenes in Vitis vinifera leaves after different passive and extracted exposures to Artemisia tridentata; and (c) to characterize smoky wine and award-winning wines from the South Okanagan wine growing region using metabolomics. My data show that terpenes released in burning A. tridentata accumulated in Vitis vinifera leaves. Both terpenes detected in the A. tridentata extracts and their degradation products were also detected in the treated leaves. After a metabolomic investigation of very smoky wine and unaffected wine produced by the same winery a year later, two hypotheses were generated: 1) wildfire stresses and smoke exposure increase the accumulation of nitrogen through the arginine and proline pathways, potentially resulting in unpalatable flavour metabolites such as ornithine, putrescine, and others; and 2) wildfire and smoke exposure alter the biosynthesis of tannins and the metabolism of quercetins during grape development thereby altering the character of wines. Together, these data improve our understanding of smoke event…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/88918
note: INVESTIGATING THE EFFECTS OF SMOKE ON GRAPEVINE CHEMISTRY AND TERROIR USING ARTEMISIA TRIDENTATA NUTT. DERIVED TERPENES AND METABOLOMICS AS A HYPOTHESIS-GENERATING TOOL by Alisha Lasko Greene B.Sc., University of British Columbia Okanagan, 2022 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE COLLEGE OF GRADUATE STUDIES (Chemistry) THE UNIVERSITY OF BRITISH COLUMBIA (Okanagan) August 2024 © Alisha Greene, 2024 ii The following individuals certify that they have read, and recommend to the College of Graduate Studies for acceptance, a thesis entitled: Investigating the Effects of Smoke on Grapevine Chemistry and Terroir Using Artemisia tridentata Nutt. Derived Terpenes and Metabolomics as a Hypothesis-Generating Tool submitted by Alisha Lasko Greene in partial fulfillment of the requirements of the degree of Master of Science. Dr. Susan Murch, Irving K. Barber Faculty of Science, UBC Okanagan Supervisor Dr. Lauren Erland, Agriculture, Faculty of Science, University of the Fraser Valley Supervisory Committee Member Dr. Paul Shipley, Irving K. Barber Faculty of Science, UBC Okanagan Supervisory Committee Member Dr. Sanjoy Ghosh, Irving K. Barber Faculty of Science, UBC Okanagan University Examiner ggg iii Abstract The wine industry in British Columbia is an important sector, generating approximately $3.75 billion annually to the provincial economy and contributing over $440 million in tax revenues. Unfortunately, the industry is challenged by the effects of climate change, such as wildfires. It is accepted that compounds present in wildfire smoke can affect wine grapes and the resulting wine. Artemisia tridentata Nutt. is an indigenous plant that often grows near vineyards in the South Okanagan wine growing region. I hypothesized that volatile compounds from growing and burning A. tridentata accumulated in commercial grapevines (Vitis vinifera L.) and that wildfire smoke influenced the terroir of finished wines. To…
has type: Thesis/Dissertation
date issued: 2024-09
is shown at: 10.14288/1.0445037
language: eng
degree discipline: Chemistry
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
contributor: Murch, S. J. (Susan J.)
type: Text
identifier URI: http://hdl.handle.net/2429/88918