Smoke Impact
Technical Materials
Smoke-affected grapes: white wines
The known compounds which contribute to smoke effect are free form volatile phenols (guaiacol, 4- methylguaiacol, o-cresol, p-cresol, m-cresol, etc) which are produced when lignin in wood is burnt. These compounds are absorbed by the vine and are bound to one or more sugars.
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Smoke-affected grapes: red wines
Numerous volatile phenols are present in wildfire smoke and can be absorbed by grape berries and vine leaves during a smoke event. Vineyard and grape exposure to smoke may result in wines with undesirable aromatic characteristics such as smoky, burnt, bacon, medicinal and/or ash, as well as distinct bitterness and drying sensation in the throat.
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Enartis Smoke Taint Remediation for Whites
Enartis has created on-demand video presentation and winemaking protocol which outline strategies for handling smoke impacted whites.
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Enartis Smoke Taint Remediation for Reds
Enartis has created on-demand video presentation and winemaking protocol which outline strategies for handling smoke impacted reds.
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