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SMOKE TAINT IN WHITE WINE

Protocol to manage smoke taint in white wine

Most of the volatile phenols and some glycoconjugated phenols from smoke affected grapes, are located in the skin. Treatments that minimize maceration and extraction of these compounds are essential to limit the impact to the wine. Additionally, mouthfeel is equally impacted by these compounds, therefore working with winemaking protocols geared towards building mid palate volume and complexity can limit the sensation of harsh aftertaste known to be produced by this compounds.

 

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