Smoke taint

Wine smoke research

Smoke taint is a term used to describe the undesirable flavors and aromas in wine that result from exposure of grapevines to wildfire smoke. This phenomenon has become increasingly significant in wine-producing regions prone to wildfires, such as California, Australia, and parts of Europe.

Causes

Smoke taint occurs when grapevines are exposed to smoke from wildfires. The smoke contains volatile phenols, which can be absorbed by the grapes and bind to sugars, forming glycosides. These glycosides are not detectable in the grapes themselves but can be released during the winemaking process, particularly during fermentation and aging, resulting in the characteristic smoky, ashy, or medicinal flavors.

Detection

Detection of smoke taint can be challenging. Winemakers often use sensory analysis and chemical testing to identify the presence of smoke-derived compounds. Common methods include gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC).

Mitigation Strategies

Several strategies can be employed to mitigate the effects of smoke taint:

• **Harvesting Techniques**: Harvesting grapes early can sometimes reduce the impact of smoke taint.
• **Winemaking Adjustments**: Techniques such as activated carbon fining, reverse osmosis, and the use of specific yeast strains can help reduce the presence of smoke-derived compounds.
• **Blending**: Blending affected wine with unaffected wine can dilute the smoky flavors.

Impact on the Wine Industry

Smoke taint can have significant economic impacts on the wine industry. Affected wines may be less marketable, leading to financial losses for winemakers. The increasing frequency of wildfires due to climate change has heightened concerns about smoke taint in many wine-producing regions.

Related Pages

• Wine
• Wildfire
• Climate change
• Fermentation
• Gas chromatography-mass spectrometry
• High-performance liquid chromatography