334: Predicting Smoke Taint in Wine Grapes Before Harvest

Grapes can taste normal after smoke exposure and still produce smoke-tainted wine. So how can growers know what's worth harvesting? Kerry Wilkinson, Professor of Oenology at Adelaide University in Australia, explains how grape testing helps predict smoke taint risk before fermentation reveals the problem. She breaks down how smoke duration, grape variety, and winemaking practices impact smoke taint. Hear why some vineyard sprays can make grapes more susceptible, how treatments can remove smoke flavors without stripping desirable flavors, and what better predictions could mean for crop insurance. Resources: 143: Can Barrier Sprays Protect Against Smoke Taint in Wine? 277: Tainted or Toasted? Decoding Smoke Markers in Wine Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine Kerry Wilkinson <li class="Paragraph SCXW47565968 BCX8" lang="EN-US" xml:lang=