The Effects of Smoke Taint on Vineyards

Wildfires are a truly devastating disaster and seriously affect anyone involved. The smoke alone can cause serious effects. In the wine industry, some winemakers are known to unfortunately encounter smoke taint. Volatile phenols are a compound from smoke aroma that penetrates the grapes. Once inside, it bonds with the sugars and forms glycosides molecules. These molecules go through glycosylation, where it makes the phenols aroma in the grape disappear and nearly absent to a smell test. However, once fermentation begins, the bonds are broken again through the acidity in the wine and therefore taints the flavor. Flavors typically include a burnt or ashy taste. Although unfortunate, smoke taint typically will not affect the vines for future growing grapes.