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% volume of grapes from the Okanagan this year. The past two cold winters do not appear to have affected grapes grown on Vancouver Island, the Gulf Islands, or the Fraser Valley.
What Does Smoke Taint Taste Like?
The flavours associated with smoke taint are distinct and generally unpleasant. Common descriptors include burnt, medicinal, and campfire. Some wines may exhibit flavours reminiscent of burnt bacon, wet ashtray, or a smoldering fire. These flavours can range from subtle to overpowering, depending on the level of exposure and the grape variety. Unfortunately, smoke taint often becomes more pronounced during fermentation, making it challenging to detect in the vineyard. At a BC wine tasting last year, I sipped on a glass of red wine that tasted like BBQ sauce. It was definitely smoke tainted.
How Winemakers Can Minimize Smoke Taint
Winemakers employ several strategies to mitigate the impact of smoke taint:
- Vineyard Management: Some researchers are exploring the use of barrier sprays, such as cellulose nanofiber coatings, to protect grapes from smoke exposure (wineenthusiast.com). Additionally, careful monitoring of smoke events and timely harvesting can reduce the risk.
- Wine-making Techniques: Various wine-making treatments can help minimize smoke taint. These include:
– Cold Soaking: Reducing skin contact time during fermentation can limit the extraction of smoke compounds.
– Light Pressing: Gentle pressing of grapes can minimize the release of phenols from the skins.
– Activated Carbon: Adding activated carbon during fermentation can help absorb some of the smoky compounds. - Blending and Dilution: Blending smoke-tainted wine with unaffected wine can dilute the smoky flavours. However, this approach requires careful consideration to maintain the overall quality of the wine.
- Advanced Technologies: Researchers are developing new technologies to detect and remediate smoke taint. For example, the University of British Columbia is working on chemical markers to assess the extent of smoke damage, while Oregon State University is testing protective sprays (wineenthusiast.com).
- Consumer Education: Educating consumers about the potential for smoke taint and its impact on wine can help manage expectations and reduce the stigma associated with affected vintages.
Smoke taint poses a significant challenge for the wine industry, but ongoing research and innovative techniques offer hope for mitigating its impact. By understanding the risks and employing proactive measures, winemakers can continue to produce high-quality wines even in the face of increasing wildfire threats.
The post Understanding Smoke Taint in Wine appeared first on MyWinePal.
