italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Smoke impacted wines: evaluation of the impact of different amelioration techniques
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Smoke impacted wines: evaluation of the impact of different amelioration techniques

Anita Oberholster | Department of Viticulture and Enology, University of California, USA

Smoke impacted wines: evaluation of the impact of different amelioration techniques

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)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    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...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    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...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,546875