Smoke impacted wines: evaluation of the impact of different amelioration techniques
Anita Oberholster; Department of Viticulture and Enology, University of California, USA
The increasing incidences of wildfires in winegrape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of winegrapes and adversely affect wines made from smoke exposed grapes. A wine is seen as smoke impacted or tainted when there is an overpowering smoky, medicinal, chemical, burnt or ashy aroma on the nose and a distinctive retronasal ash tray-like character in the mouth. The aim of this study was to evaluate the different wine smoke taint treatments available.
The different amelioration techniques that were investigated included enzyme additions with varying pectolytic and glycosidase activities, fining, reverse osmosis and spinning cone technology. The impact on wine composition, specifically smoke taint marker compounds as well as other key volatile and non-volatile compounds important for wine quality were evaluated.
Which techniques were succesful in decreasing smoke taint markers and smoke taint-related sensory attributes in the smoke impacted wines? Were flavour attributes other then those related to smoke affected?
Video of the seminar held during Macrowine virtual (June 23-30, 2021)
Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).
Published on 03/21/2022
Premium Contents Area
VIDEO SEMINAR (Anita OBERHOLSTER, streaming 15 min)
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.