Forest fires near vineyards (AI generated)
Smoke taint is a significant concern for winemakers, especially in regions prone to wildfires, like British Columbia and California. This phenomenon occurs when grape vines are exposed to smoke, leading to undesirable flavours in the resulting wine. As climate change increases the frequency and intensity of wildfires, understanding and mitigating smoke taint has become crucial for the wine industry.
What is Smoke Taint?
Smoke taint refers to the presence of smoke-derived compounds in wine, which can impart unpleasant flavours and aromas. When wood burns, it releases volatile phenols such as guaiacol and syringol. These compounds can permeate grape skins and bind with sugars to form glycosides. While these glycosides are not initially detectable, they can release the smoky phenols during the fermentation and ageing processes, resulting in a tainted wine.
When Are Grapes Most Vulnerable?
Grapes are most susceptible to smoke taint between veraison (the onset of ripening) and harvest. During this period, the grape skins are more permeable, allowing smoke compounds to penetrate more easily. The longer the exposure to smoke, the higher the risk of taint. Even distant wildfires can pose a threat, as smoke can travel long distances and linger in the vineyard, especially in valleys and other depressions in the terrain.
Luckily I have not heard of any issues with forest fire smoke around veraison in British Columbia this year, but there is the diminished volume of grapes due to the last two winter freezes. We may get 10%
This Article was originally published on My Wine Pal
