A review of the techniques for mitigating the effects of smoke taint in wine production

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact length and extremity of fire seasons around world. When grapevines are exposed smoke, their leaves fruit can adsorb volatile smoke compounds (for example, phenols such guaiacol, 4-methylguaiacol, o-, m- p-cresol, syringol), which initially be detected in free (aglycone) forms but rapidly converted glycoconjugate due glycosylation. During fermentation process, these glycoconjugates broken down, releasing that contribute undesirable sensory characteristics resultant (i.e. smokey ashy attributes). Several methods have been evaluated, both viticultural measures winemaking techniques, mitigating and/or remediating negative effects grapevine exposure. While there is currently no single method universally solves problem taint, this paper outlines tools available help minimize impacts (Figure 1).