109:, a wine can suffer from a minor, barely detectable case of smoke taint or it can be so obvious as to render the wine undrinkable. Descriptors for the smell and taste of a smoke tainted wine include smoky, wood smoke, chargrill, smoked meats, bacon and ashtray. The taste tends to be persistent, lingering long after the wine has been spat out or swallowed. Some smoke-taint compounds can be very similar to oak-aging compounds, especially if a wine has been aged in oak with a high level of toast. There is some anecdotal evidence that smoke taint can also impact the texture of wine, resulting in what some describe as a "hard" finish.
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Smoke taint occurs when developing grapes are exposed to the smoke from wildfires. There are a number of factors that will determine the level of impact the smoke will have on the berries, including the state of berry development during the episode, the grape variety, the type and concentration of
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Whenever ambient smoke comes into contact with developing grapes on vines for a period of time, there is a risk that the grapes will carry smoke taint and impart this in wine made from them. The risk is higher with red wines, because their fermentation process includes the grape skins.
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102:. There are a number of enological laboratories around the world that can analyze for the presence of these compounds and help potentially affected wineries interpret the results.
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and/or oak chips to contribute to structure and counterbalance the impact of smoke taint, and the use of fining and/or filtration to remove/reduce some of the smoke compounds.
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into the atmosphere. When these are absorbed by developing grapes in nearby vineyards, they can bind to grape sugars within the grapes. These bound phenols, known as
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grape producing regions during the growing seasons. Examples of wildfires resulting in smoke tainted wines include the fires in South Africa in late 2017,
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Berries, grape juice and wine can be tested for the presence of volatile phenols indicating smoke taint, the primary markers being guaiacol and
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271:"Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines"
225:"Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking"
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Wine fault attributable to exposure of grapes to smoke during the growing season
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139:“Smoke Taint with Anita Oberholster, Prepare Your Vineyard for Future Threats”
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Wildfires in forested areas tend to burn a lot of wood, releasing volatile
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The major volatile compounds responsible for smoke taint include
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and methylguaiacol. Others include ortho-, meta- and para-
444:"Climate change is altering the chemistry of wine"
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442:Chrobak, Ula; Zimmer, Katarina (22 June 2022).
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229:American Journal of Enology and Viticulture
487:"What to Do with Grapes Exposed to Smoke?"
275:Journal of Agricultural and Food Chemistry
44:October 2017 Northern California wildfires
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393:"Musing on Smoke Taint from Harvest 2020"
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174:"Wildfires damage four SA wine estates"
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203:The Australian Wine Research Institute
26:imparted compounds found in affected
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67:smoke and the duration of exposure.
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365:Williams, Lexi (3 November 2017).
320:Australian Wine Research Institute
48:2019–20 Australian bushfire season
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418:"Smoke Impact in Grapes and Wine"
341:"Smoke Impact in Grapes and Wine"
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223:Caffrey, Andrew (7 June 2019).
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172:Eads, Laren (6 January 2017).
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82:Sensory compounds and impacts
22:is a broad term for a set of
391:Ness, Laura (1 March 2021).
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367:"Understanding Smoke Taint"
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54:in Northern California.
269:Mayr, Christine (2014).
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496:. 12 September 2020
178:The Drinks Business
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448:Knowable Magazine
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105:Similar to
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20:Smoke taint
516:Categories
494:Scott Labs
159:References
113:Treatments
107:cork taint
76:glycosides
52:Glass Fire
32:wine fault
466:249973006
249:199652815
36:wildfires
527:Oenology
295:24617920
96:syringol
88:guaiacol
471:11 July
153:tannins
72:phenols
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208:6 June
183:6 June
92:cresol
62:Causes
46:, the
490:(PDF)
462:S2CID
245:S2CID
28:wines
24:smoke
502:2021
473:2022
429:2021
404:2021
378:2021
352:2021
327:2021
302:2021
291:PMID
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