Smoke taint : what should be done in the winery ?

1 year ago

Sadly, as many grapegrowers and wineries have been affected by the fires in California during the harvest season, smoke taint could be a big issue for this vintage.
Do you have tips to share and for helping winemakers to make good choices for their vinifications ?


1 reply

Whereas there is still no known cure to smoke taint, wine experts understand better the causes and mecanisms of smoke taint. Most of the danger comes from the amount of "smoky", "charred wood" aromatic precursor, which are mainly absorbed by the grape cuticle. As a consequence, when choosing a vinification process, everything must be done to preserve the fruit and avoid to much extraction. You will find a detailed list of advices from Scott Lboratories in this link : http://www.scottlabsltd.com/wp-content/uploads/2015/12/Smoke-Taint-for-Red-Winemaking.pdf -
Good luck and stay safe

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