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277: Tainted or Toasted? Decoding Smoke Markers in Wine

How do volatile phenols from wildfire smoke interact with wine chemistry? Mango Parker, Senior Research Scientist at the Australian Wine Research Institute, breaks down the science of smoke taint in wine. From identifying early markers like guaiacol and 4-methylguaiacol to uncovering the complex web of over a thousand compounds involved, Mango shares insights from two decades of research into how smoke transforms wine—from vineyard to barrel.

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[00:00:03] Beth Vukmanic: How do volatile phenols from wildfire smoke interact with wine chemistry?

[00:00:09] Welcome to Sustainable Wine Growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, executive director.

[00:00:19] In today's podcast, Craig Macmillan, critical resource Manager at Niner Wine Estates. Longtime SIP certified vineyard in the first ever SIP certified winery speaks with Mango Parker, senior research scientist at the Australian Wine Research Institute. She breaks down the science of smoke, taint, and wine from identifying early markers like Guaiacol and methylguaiacol. To uncovering the complex web of over a thousand compounds involved, mango shares insights from over two decades of research into how smoke transforms wine. Her latest paper, prevalence of Wildfire Smoke Exposure Markers and Oaked Commercial Wine won her and American Journal of Enology and Viticulture Best Paper Award.

[00:01:04] Before we get started, I'd love to tell you about Erid. Erid Passion for healthcare Innovation is rooted in a personal experience. He was born with unilateral hearing loss in his right ear, because of language barriers. His parents couldn't fully understand the diagnosis and he never received treatment. That experience sparked a deep desire to ensure others don't face the same obstacles. Attending Cal Poly San Luis Obispo this fall, Erid plans to major in biomedical engineering and pursue medical school. His goal to design medical devices that truly transform lives. Erid is a vineyard team. Juan Navarez Memorial Scholar. You can help students like him who are the children of California's vineyard and winery workers. Reach their dreams of earning a degree by donating to the Juan Nevarez Memorial Scholarship. To help just go to vineyard team.org/donate.

[00:01:59] Now let's listen in.

[00:02:04] Craig Macmillan: Our guest today is Mango Parker. She's a senior research scientist at the Australian Wine Research Institute, and today we're gonna talk about Smoke taint. Thanks for being on the program.

[00:02:13] Mango Parker: Thank you so much for having me, Craig. I've been a fan of the podcast for , quite a while, so it's a real honor to be here.

[00:02:19] Craig Macmillan: Oh, that's great. Fantastic. Let's just start with some basics.

[00:02:24] Mango Parker: Sure. Well, I've got a question for you to start off with actually, and that is, have you ever tasted smoked, tainted wine?

[00:02:32] Craig Macmillan: I have not, not to my knowledge though.

[00:02:36] Mango Parker: Okay. Well, we can't start with talking about how you experienced it, but what have you heard about how it, tastes and, and what do you imagine that it tastes like? I.

[00:02:47] Craig Macmillan: The descriptions that I've heard from folks that are friends of mine that, that have experienced it, , campfire, which is very unusual and ashtray. people keep coming around, some kind of like tire fire burning, rubber something kind of petroleum esque are all things that people have said to me.

[00:03:09] Mango Parker: Yeah, , I think that's a pretty accurate sum up of, of smoke tank. But a lot of people also ask, is it really bad?

[00:03:18] Because there are lots of foods that are smoked that are quite nice and even some wines that have been oaked can have a nice kind of smokey character to them. So yeah, that, that's quite an interesting aspect of smoke tain. There are some similarities and some differences between oaked wines and smoked tainted wines.

[00:03:40] So that's really what I wanted to unpack today in our conversation.

[00:03:44] Craig Macmillan: And I, I know that there's definitely differences. We get into the real details in a. Toast Barrel oftentimes described as cigarette butt or cigar butt, I should say it's a cigar smelling. I've never heard anybody say that in relation to what they believed was smoking.

[00:04:00] Mango Parker: Hmm. Yeah, fair point.

[00:04:02] Craig Macmillan: So clearly some of these compounds are different.

[00:04:04] Mango Parker: Yeah. So perhaps we should start with going back to some basic chemistry on what happens when smokers generated, and this happens when you're charring an oak barrel or when you're burning wood in a fire. The subunits of the wood. Largely composed of lignin. There's cellulose, hemi, cellulose. It depends on the fuel that's burning, but when lignin is heated up and burnt and charred, what happens is volatile phenols are released from the lignin and they give you that smoky character.

[00:04:45] Now the chemical compounds that are released include guaiacol creoles. There's three different isomers of Creoles that smell are slightly different, and Syringol, and depending on the heat and the conditions of the fire. More or less of those types of compounds are released or they could be further converted into, into other things.

[00:05:10] So those volatiles are the things that you can smell in smoke, you can smell them in a lot of smoked foods that have that smokey character. When you are toasting a barrel, you're doing that under very controlled conditions. So that you can create the flavors that you really want, and that is the smoky but not burnt and more charred, caramel, nutty kind of characters, some vanilla, generally quite pleasant.

[00:05:47] But when you are sitting around a campfire and different fuels are being thrown on and some of them are a little bit wet generally that's, that's not so controlled. So you don't always get those nice characters coming off.

[00:06:04] Craig Macmillan: When is fruit the most vulnerable to picking up these volatiles? Because I'm, I'm guessing that the volatile females themselves incorporate into the grape. Is that

[00:06:13] Mango Parker: Yeah, that's right. So let's talk a bit about what happens when those volatiles come into the vineyard. And this has been a topic of research that's been going along for quite a while at the Australian Wine Research Institute. I. We first recorded this as a problem that the industry was having in 2003, so that's over 20 years ago now.

[00:06:35] And we've been gradually plugging away at the issue and talking to the industry about our understanding of it. So really at the beginning, what we did in 2003 is just we looked guaiacol and 4-methylguaiacol because they were compounds that we had an analysis method for already.

[00:06:55] And. By and large, those two compounds, we saw that they were getting taken up by the grapes if there was smoke in the vineyard, and so we saw that the grapes had elevated concentrations of  guaiacol and  4-methylguaiacol .

[00:07:12] We did try some pretty obvious things back in the day in 2003, like washing the grapes and that didn't remove the character. So it's not just that the smoke or the ash is stuck on the outside, it really gets taken up right into the tissue. using guaiacol and methylguaiacol as markers has worked quite well for us until 2009.

[00:07:35] In 2009, there were widespread fires throughout Northeast Victoria in Australia, and the winemakers said to us, we tested the grapes. There was very little guaiacol , methylguaiacol . Nothing to be concerned about. But the wines went on to produce really, really smoky wines, and they were particularly strong in an ashy aftertaste that developed and lingered for ages.

[00:08:05] When the wine was tasted that, and they said, that's a really unpleasant, we don't want it,  guaiacol , and  methylguaiacol . weren't. Working well as markers and the industry tasked us to go and look for more markers. So we went back and had a more detailed look at the smoke and realized that smoke's highly complicated. There are thousands of compounds involved. There are volatiles gases, liquids, solid aerosols. It's highly complicated,

[00:08:37] but the smoke that we sampled from a controlled burnoff in the Adelaide Hills had a range of volatile phenols. And so we expanded our suite of analysis to include more, so not just Gua colon methyl gco, but we included the Cresols Ortho, meta, para, cresol.

[00:08:58] syringol , which is not a particularly potent aroma compound. But it's quite abundant in Australian smoke and methylsyringol. So we expanded the suite of volatiles that we were looking at, but we also looked for non-volatile precursors.

[00:09:16] And between the research effort of the Australian Wine Research Institute and researchers at the University of Adelaide, we discovered that the grapes actually metabolize those volatile phenols. By adding sugars on and that forms glycosides.

[00:09:36] Now, glycosides are not volatile. You can't smell them because they're too heavy. They're not in the air, but they accumulate in very high concentrations in the grapes after smoke exposure and they accumulate during the season.

[00:09:53] We. Started using a suite of glycosides as well to analyze for smoke exposure in the grapes. Now along the line, we were curious about whether the glycosides had any flavor because they're non-volatile. A chemical bond needs to be broken before any kind of aroma is released, which can happen during the wine making. But we sat down one day and we. I just tasted a couple of them in water, and that was an absolute pivotal moment.

[00:10:29] About 60% of the people in the tasting got a really strong smoke flavor that developed in their mouths. We felt like smoke was coming out of our nostrils in our ears. It was very strange because there's no color, there's no smell. But suddenly there's this flavor in your mouth that just lasts for minutes. So as well as being very good markers for smoke exposure, the glycosides can release flavor in the mouth, and that really contributes to that smokey aftertaste.

[00:11:06] So your question was about what stage of ripeness the grapes are most vulnerable to smoke taint. It's a good question, and early work indicated that in the few weeks after verasion, between verasion and Harvest, the risk of uptake was higher. But that was before we had the larger suite of volatiles and glycosides to it to analyze in those samples.

[00:11:37] So in 2019, there was a fire in the Adelaide Hills that occurred very early in the season at Pepper corn green sized berries, and we monitored those grapes through to harvest and right through to wine making. And we showed that even at that early stage, the same phenomenon occurs even though the grapes at that early stage don't have a lot of sugar, and we weren't sure the same metabolism would occur, or perhaps at that early stage, but we showed that the same phenomenon does happen.

[00:12:17] Craig Macmillan: Is this the kind of thing you talking about Glucocide? Is this the kind of thing where we may not detect some of these aromas or some of these problems early on and then they, they show up later?

[00:12:29] Mango Parker: Exactly right. So that's what happened in 2009 when we went back and did some analysis of samples that the industry kept for us. We saw that those, in that particular vintage, the grapes had very high concentrations of glycosides, up to milligrams per liter amount, milligrams per kilo amount in the grapes, and milligrams per liter amount, still remaining in the wine because the glycosides can be transferred very easily into the wine. They're highly water soluble. They persist during the wine making. They can release some volatiles during the wine making through the action of yeast or glycoside enzymes, but largely a lot can remain in the wine intact, and that's a real problem for that smokey aftertaste that I mentioned earlier.

[00:13:23] Craig Macmillan: Now , you recently published a paper completing a study. Very interesting one. Precursors these smoke precursor compounds and markers for those in oak wines. I was really curious about what was the genesis of that that research.

[00:13:41] Mango Parker: Right from the start of our smoke taint journey here at the AWRI in 2003. We knew that guaiacol and methylguaiacol weren't unique to smoke because they could also be found from oak and some oaked wines have quite high concentrations of  guaiacol .

[00:14:01] We'd never actually done the study looking at the full suite that we now offer for smoke taint analysis. That's seven volatile phenols and six glycosides. So this survey looked at a range of commercial wines that presumably saw oak. They had oak mentioned on tasting notes and commonly understood to be oaked wine styles. We also analyzed various other oak markers in the wines to confirm that yes, indeed they, they had seen oak, they were from vintages That. Were not exposed to smoke, so regions and vintages that hadn't seen fires and smoke.

[00:14:49] And we compared those to a couple of data sets that we had from other pieces of research. That was a lot of wines, 65 wines that we made in 2020 as part of our research trials into smoke taint that included 49 wines. That had been made from fruit that was exposed to smoke to varying degrees.

[00:15:15] So we had the comparison of what smoke affected wines look like. And we also have been collecting up a significant database of grapes and wines that haven't been exposed to smoke. And the analysis of all of the smoke markers in those now forms our understanding of what. Nons smoke exposed samples look like. So that's our baseline control level

[00:15:45] we compared the oaked wines and the smoke affected wines to our baseline database. That's a database of. Several hundred nons smoke exposed grapes and wines of 21 different varieties that we've collected over about six years. That enables us to reliably identify smoke exposed grapes and wine.

[00:16:11] It was really helpful in 2020 because so many samples were sent to the AWRI for smoke tank testing from people who are concerned about smoke in the vineyards, and for 20 to 30% of those samples we could. Give the feedback to the grape growers and winemakers that their samples actually were clean. They within baseline levels, so they may have seen some smoke in the vineyard, a little bit of haze, they were concerned, but the grapes hadn't in fact taken up any of that smoke. So that was a big relief.

[00:16:48] Craig Macmillan: This is a, a tool then that wine makers can make for deciding how to progress with their wine making or with what to pick and what not to pick. I presume.

[00:16:59] Mango Parker: Yeah. Okay. Let me unpack that a little bit. When winemakers and grape growers are concerned about smoke, if they realize that there's been a problem in the vineyard, I. The best thing to do is to get testing done at that point. What we can learn from that testing is firstly, if the smoke hasn't been taken up by the grapes. We can eliminate that as a concern and the grape grower and winemaker can proceed as per normal without that concern, that's quite confident using that baseline of non smoke exposed grapes and wine that I talked about earlier. Now that's not always possible because of the timing and various other factors.

[00:17:44] So we still get quite a lot of queries about wines that have been made. And the wine makers are just a little uncertain about their own assessment of that wine. It's useful at that point to test the wine, and if the wine hasn't seen oak, then we can compare it to the baseline database and confidently identify a smoke exposure in that wine.

[00:18:13] However, if the wine had seen oak. Prior to our recent paper, we couldn't really reliably identify whether those characters were coming from the smoke or the oak. Now what our study showed was what we thought would be the case, which was nice that guaiacol and Syringol are Similarly abundant in oak and smoked wines. So those volatiles are not suitable for distinguishing between oak and smoked wines. They look basically the same, the same kinds of concentrations for those.

[00:18:54] However, the Creoles tend to be higher in the smoke affected wines, and the glycosides are really much. More elevated in the smoke exposed wines compared to the oaked wines. We always suspected this was the case, but we'd never collected the data to show. And now we have that and we can make that confident call. So if a winemaker is concerned that this parcel of wine, perhaps they're looking to buy it on the bulk market. Or they're thinking about blending it into a larger blend. They just wanna be sure that they know what the risk is about. Smoke tain for that wine, they can get it tested.

[00:19:40] Now, the other thing that comes into play here is the sensory evaluation of smoke tainted wines. It is quite complicated actually, because smoke taint isn't something that winemakers are seeing on a regular basis, so it is not something that they're necessarily going to be trained and keyed into at all times. And when there is a smoke event, the winemakers generally know that there's been smoke, and so they have. A very tuned radar to anything that might be considered smoky. So they've got a very strong expectation bias about that wine.

[00:20:22] Can you imagine if they're going to a tank and they're thinking to themselves, oh, I'm gonna taste this wine. It's from a smoky vintage. It's from that vineyard that got completely smoked out. I really need to look hard to see smoke in that wine. It's going to be easy for them to confuse anything else that might be slightly smokey in that wine that's not smoke related, and consider that that wine is more smokey than it would be if it was assessed in a blind tasting experience.

[00:20:56] There's other characters that can be there in the wine that aren't related to the smoke that can confuse. The smoky flavor, they include things like that struck, match, burnt hair, burnt paper, flinty character in Chardonnays that can be , quite, desirable and sought after by winemakers.

[00:21:20] And also characters like reduced burnt rubber. Sometimes ferment can go a little bit stinky. If those characters are in there, even with a highly trained panel, it's very difficult to disentangle them from that smoke character.

[00:21:41] The flavor, the lingering smoky ashy aftertaste is something that people should be on the lookout that's more characteristic of smoke taint. What we recommend to winemakers if they are assessing wines that they think might have been smoke affected is to go back to some first principles of sensory evaluation, and that is where at all possible, use a panel use screen, and trained panelists include clean controls and examples of smoky wines. And use that to check that your panel is performing. The best panels will be able to rate a clean wine as a very low in smoke flavor. It may not be zero, but it will be very low. And a smoke tainted wine very high. And then your suspected sample will be. Somewhere in the middle, hopefully in the clean section, but that's really the best thing to do if winemakers think that they might have a problem with smoke taint.

[00:22:54] Craig Macmillan: Do some of these compounds, do they become more prevalent? Again, elliptically over time as wines change.

[00:23:01] Mango Parker: That's an interesting question and one that the winemakers in Australia have been asking us a lot over the years. We've just completed a study on that following our wines from 2020 as they aged over about three years in the bottle under screw cap. And it's quite interesting, a previous study as well that looked at five or 6-year-old aged red wines also found that the chemical composition didn't change very much as in. The Glycosides were relatively stable and largely remain in the aged wines at similar concentrations to the young wines.

[00:23:42] Also, the guaiacol , that nice smoky character. The concentration of gure coal is relatively consistent. This is what we saw in our study too, the concentrations of most of the volatile phenols, and in fact. Most of the compounds were consistent throughout the study over three years of aging.

[00:24:02] The one that did change a little bit was Syringol. It's got quite a high sensory threshold. It only reached concentrations of around 60 micrograms per liter in the wines, and the threshold is around 570 micrograms per liter. So it's not a very important impact compound for smoke taint.

[00:24:25] What we do see though, is that the smoke flavor can become more apparent over time. This is particularly important for those wines that seem clean. They seem fine. There's no noticeable smoke flavor when they're young. Or maybe there's just a slight bit.

[00:24:46] Is that gonna get worse? Is it gonna get better? It's really hard to tell. But what we believe is happening is that other characters in the wine, like that fresh, fruity bouquet of young wines that's masking the smoke flavor in the young wines, and as it drops away, that smoke flavor was there all the time, but it just becomes more apparent because that masking effect is no longer there.

[00:25:11] Craig Macmillan: This is kind of, a little off, not off topic, but off of kind of a direction. Is there research being done? Are there things that you can do to bind up these compounds or change them in some fashion? Is there any kind of treatment that is available that we're looking at?

[00:25:27] Mango Parker: There's a lot of work that's been done to look at all the options because obviously for some growers, if they've been smoke affected, if they're making an estate wine, they don't have options like sourcing from elsewhere. So if their only option is to go ahead and make it and just make the best wine they can, they wanna know what they can do.

[00:25:49] There are various levers that the winemakers can pull for white wines. There are more effective remediation options available while the glycosides are located throughout the grape. The volatile phenols are generally localized in the skin, so if. White wine can be made with the best efforts to minimize the skin contact that will actually reduce the volatile phenols to a large extent. So that's really useful. Things like hand harvesting really gentle, cold pressing early clarification. Getting rid of any solids can help a lot with white wines. Another thing that can be really effective for white wine production. Is the use of activated carbon fining at the juice stage.

[00:26:41] Craig Macmillan: Hmm.

[00:26:42] Mango Parker: There's a lot of work that's been done looking at the different activated carbon products that are out there available for winemakers, and they're not all the same. Some of them are better at removing volatile phenols. Some of them are better at removing glycosides, and some of them can also leach heavy metals into the wine. So you need to be careful about how much you use and just keep an eye on that risk.

[00:27:06] But nevertheless. It's quite effective to use activated carbons to get rid of the volatile phenols and the glycosides in white grape juice, and then the ferment can progress as per normal and generate all of those lovely white wine aromas.

[00:27:28] Now, it's not such a good story for red wines because when you do carbon fining, you tend to remove a lot of those. Pleasant aromas. You're removing color as well, and obviously you can't avoid the skin contact like you can with whites.

[00:27:49] People have looked at making a rose instead of a full bodied red wine, and that can help a little bit. But in a rose, you've also got less of that wine matrix there to mask smoke character. So even though you've reduced the chemical concentration of the problem compounds, you can still get quite a strong smokey character coming through in that rose, which is rather offputting.

[00:28:17] there's lots of other things that have been tried and some really promising things coming up. So I encourage you just to keep your eye on researchers like Kerry Wilkinson at the Uni of Adelaide has done a lot on looking at things like spinning cone technology. Molecularly imprinted polymers, activated carbons, and even making brandy out of smoke affected grapes.

[00:28:47] There's a lot of work that's been gone on in that space. I would say that still there's not very good. Economically viable option for red wines that removes the volatile phenols and the glycosides without impacting on the pleasant characters in the wine and the color.

[00:29:11] Craig Macmillan: You've mentioned a couple of things. What does the future of smoke taint research look like? What? What's the hot new topics? You've talked about a couple of them, but is there anything that's really exciting that's brand new?

[00:29:21] Mango Parker: I am very curious to learn more about the thiophenols that are coming out of some of the research in the us. I'm also really interested to learn more about the smoke itself, and I understand that the US researchers have been also looking at that.

[00:29:38] I think smoke tiant is such a global issue. We can really learn a lot from each other in different countries if we work together. And Australia is lucky, or maybe it's unlucky in that we've been looking at this for 20 years. So our industry is really well equipped to test grapes and have an indication of whether there'll be a risk of smoke taint developing.

[00:30:06] I should probably mention another piece of research that we've been doing. I. Touched on it briefly talking about the aging study in 2020. Probably the biggest question that was asked of us by the industry, and we had 2000 queries over that season about smoke tank. So we heard these questions a lot. Winemakers really wanted to know. How much is too much. So if they've had their wine, their grapes tested, they know that there's been some smoke exposure, but how much can they get away with? You know, how much is enough to actually give you a noticeable smokey flavor in the wine?

[00:30:49] So we undertook a study to try and. Build up our data around that because very little had been done up until that point. We'd studied clean and highly exposed samples, but we hadn't really drilled down to get a big gradient of smoke exposure and to really find out where is that line in the sand of . This is a problem con concentration in your grapes, and this isn't.

[00:31:18] So we collected real samples from vineyards across the country. It was a little bit interesting doing that in 2020 when we had COVID Lockdowns happening. But somehow we managed to collect 49 samples of 50 kilos, scale at least each, and follow those right through from grapes to wine. To bottle, to sensory, and even to consumers for some of those wines.

[00:31:48] What we've learned from that is there's not just one concentration of one compound that you can use to draw that line in the sand. Unfortunately, it's important to look at all of the. Compounds. So seven volatile phenols, six glycosides to get the full picture. And there also wasn't a clear cutoff between seeing no effect and always seeing an effect. So we had a region of concentrations whereby. Some of the wines were clearly smoky and some of them weren't. That's because there was different flavors and other characters going on in that wine. So I think that's where that masking effect makes things a little bit blurry.

[00:32:45] But nonetheless, we've now followed those wines through from grapes to wines and aged wines. And related back the sensory outcome, namely whether there was a noticeable smokey flavor, a smokey flavor that was significantly higher than clean controls or not. And we've summarized those results for the great growers and wine makers of the future.

[00:33:13] So there's tables of concentrations for all of those 13 smoke markers, so that wine makers and grape growers in the future, when they get their grapes tested, they can see for sure, okay, where this sample is sitting. All of the wines in 2020 that were made from these kinds of concentrations turned out smoky or. I'm in the zone where some of them were smoky, some of them weren't. So maybe that means that the winemaker should consider remediation options or keep that batch of fruit separate, or consider whether they're going to be able to blend it away if it turns out bad.

[00:33:57] And then of course we have a zone where we didn't see any smoke affected. Smokey wines produced, so that's good news. And then below that is the baseline. So we are still very confident of that baseline identification. And now grape growers and winemakers can use that data to inform their decisions about wine production.

[00:34:19] Now, that's only three varieties because we chose to go. Deeper on three varieties rather than to spread ourselves too thin and look at too many different varieties in the first instance. So I'm very curious to hear how that plays out with different smoke events in the future in Australia and internationally. , I'll be really excited to, to see how things evolve in that space as well.

[00:34:48] Craig Macmillan: Is there one thing that you would say to growers or recommend to growers on this topic?

[00:34:56] Mango Parker: Yeah, absolutely. I think it's really important just to get testing done on your grapes. if you get testing done on your grapes, then you've got. A number that you can use. You can take it to the winery. You can say, look, I had this testing done. It was clean. It can just start a conversation, but at least you know you've got some good evidence of your position. And now with the knowledge that we've built up since 2020 for winemakers. They can understand what kind of risk they'll have of producing a smoky wine.

[00:35:32] Now look, there's a lot of complicated things that go into all of those decisions and I'm a chemistry and flavor researcher. I'm not a wine business expert, so I'm not giving advice here about what you should do in your particular situation. But at least if you get some testing done, you've got some evidence of. How it's panned out either way.

[00:35:56] Another thing I'd like to alert your listeners to is the Australian Wine Research Institute Help Desk page has excellent resources on smoke taint. I've been talking to the researchers in the us. They're aware of it. They're looking at that all the time as well. We keep that up to date, so it's not just AWRI's, i's research. It's research that's been done. The latest updates and then really. Practical options for what you can do going forward. So yeah, have a look at that.

[00:36:30] Craig Macmillan: Have a look at that. From personal experience, the the AWRI has got so many amazing things and some of them are very technical and some of them are fact sheets. Some of 'em are very straightforward. Answer a lot of your questions right away and then point you in the right direction if you wanna go deeper than that.

[00:36:48] Where can people find out more about you in particular?

[00:36:51] Mango Parker: I'm on LinkedIn. You can find my articles on Google Scholar. There's a lot. We published eight since 2020, so that's been very busy. I'm very proud of that effort. The AWRI website and also University of Adelaide.

[00:37:06] Craig Macmillan: Fantastic. Our guest today has been Mango Parker. She is a senior research scientist at the Australian Wine Research Institute. Thank you so much for giving us your time and sharing your insights.

[00:37:15] Mango Parker: Thank you very much for having me. , Look forward to seeing some of your listeners at the. American Society for Enology and Viticulture Conference in Monterey, where I'll be receiving an award for the best enology paper for the paper that we spoke about today.

[00:37:30] Craig Macmillan: And this is in 2025, and I'm sure that you will run into a lot of folks that have followed you and followed your work.

[00:37:39] Beth Vukmanic: Thank you for listening.

[00:37:40] Today's podcast was brought to you by Apollo Ag Technologies. 35 years of experience along with industry leading agricultural water treatment and technology solutions. Apollo Ag technologies transforms water management processes, providing peace of mind while increasing your bottom line. It takes decades of experience and relentless commitment. To advancing agricultural water treatment to deliver dependable solutions that work. Apollo Ag Technologies offers a variety of solutions including scalable, customized programs.

[00:38:14] Make sure you check out the show notes for links to Mango Parker all over the internet, the Australian Wine Research Institute, plus related sustainable wine growing podcast. Episodes 145. A new class of compounds linked to smoke, taint, and wine and 143 can barrier sprays protect against smoke, taint, in wine.

[00:38:37] If you liked this show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcast@vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org.

[00:38:51] Until next time, this is Sustainable Wine Growing with Vineyard Team.

 

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