Smoke taint

Impact of smoke exposure on wine

Wildfire smoke contains hundreds of different volatile compounds. When grapevines are exposed to smoke, many of these compounds can accumulate in the grape berries. The volatile compounds are transported into the grapevine primarily through the waxy cuticle of the...

Read Article

Mitigating the effects of smoke taint in wine production

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. When grapevines are exposed to smoke, their leaves and fruit can adsorb volatile smoke compounds...

Read Article

Guidelines to reduce smoke taint in grapes and wine

Harvesting grapes from vines that have been exposed to bushfire smoke can result in wines containing smoke taint, described as “smoky, burnt and ash” aromas and “cigarette, ash tray, acrid and burnt” flavours. Aroma compounds enter the vine by absorbing onto the...

Read Article


Vineyard spray can lower smoke taint in wines

Smoke taint is strongly correlated with volatile phenols such as guaiacol, 4-methylguaiacol, eugenol, syringol and some cresols, to name a few. These phenols occur in two forms in final wines, a volatile form that can be smelled even before tasting a wine and a...

Read Article