SMOKE FLAVORS: IT'S NOT ONLY ABOUT VOLATILE PHENOLS

Fruition Blog - 15 Jun 2018

Most smoke taint wine analysis use gas chromatography. It makes sense since winemakers are precisely interested in volatile phenols (ie. those that are gases at wine drinking low temperature). However, the big issue is that most of these phenols compounds are not stored within grapes as volatile phenols. Rather, they are stored primarily as glycosides. Consequently, assessing only the volatile phenols does not give you the whole picture because phenols can be masked in the fruit.

Image: Pixabay

Wildfires and Wine

Ted Rieger - 21 Feb 2018

With the risk of wildfire impacts to vines and wines still fresh in people’s minds after the 2017 harvest season fires in California’s North Coast, in addition to fires in Washington state and in Spain, the 2018 Unified Wine and Grape Symposium in Sacramento presented a session by two authorities on “Wildfires and Wine.” This article summarises their main points. 

Image copyright: Sullivan Photography

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