SMOKE TAINT
Identification
Smell
smoke
smoked bacon
burning
Taste
ash
Place of occurrence
vineyard
Cause of occurrence
Grapes in the vineyard absorb volatile phenols from smoke from forest fires, which are strong-smelling compounds that bind to sugars in the end wine. Guaiacol, 4-methylguaiacol and syringol are the most abundant volatile phenols in smoke. It is believed that they penetrate the grapes mainly through the skins
Counteraction
Complete exclusion of smoke-damaged grapes from the processing (vinification)
Minimisation of wine contact with smoke-tainted grape skins
Filtration by reverse osmosis
Hand harvest
Pressing of whole bunches
Selection of yeast strains
Use of activated charcoal during wine production