334: Predicting Smoke Taint in Wine Grapes Before Harvest
Grapes can taste normal after smoke exposure and still produce smoke-tainted wine. So how can growers know what’s worth harvesting?
Kerry Wilkinson, Professor of Oenology at Adelaide University in Australia, explains how grape testing helps predict smoke taint risk before fermentation reveals the problem. She breaks down how smoke duration, grape variety, and winemaking practices impact smoke taint. Hear why some vineyard sprays can make grapes more susceptible, how treatments can remove smoke flavors without stripping desirable flavors, and what better predictions could mean for crop insurance.
Resources:
- 143: Can Barrier Sprays Protect Against Smoke Taint in Wine?
- 277: Tainted or Toasted? Decoding Smoke Markers in Wine
- Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine
- Kerry Wilkinson
- Kerry Wilkinson - Wine Science, Oenology and Smoke Taint (YouTube)
- Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine
- Smoke taint: Understanding and addressing the compositional consequences of grapevine exposure to smoke
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