Guidelines to reduce smoke taint in grapes and wine

By: Karien O’Kennedy - 17 May 2016

Harvesting grapes from vines that have been exposed to bushfire smoke can result in wines containing smoke taint, commonly described as having “smoky, burnt and ash” aromas and “cigarette, ash tray, acrid and metallic” flavours. It is believed that smoke particles and associated aroma compounds enter the vine by absorbing onto the protective waxy cuticle layer or moving into the stomata on leaves and thereafter finding their way through the phloem into grapes.


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