Managing the effect of smoke taint
When vineyards and grapes are exposed to smoke this can result in wines with undesirable sensory characters that are described as ‘smoke tainted’. The AWRI has a number of resources on its website here about the factors that affect smoke taint, management of fruit, and assessing and analysing for smoke taint.
There are a number of steps that can be taken in the vineyard and winery to minimise the sensory impacts of smoke exposure. These include hand harvesting, excluding leaves from the harvested fruit, keeping fruit cool, separating press fractions, fining and reverse osmosis treatment. More details are available in the AWRI factsheet Smoke taint – practical management options for grapegrowers and winemakers.
|