How to reduce risk and increase recovery in the vineyard and winery
As global temperatures rise because of climate change, the likelihood of fire in and around our vineyards will increase. These fires may be due to scheduled burn-offs aimed at reducing fuel loads ahead of fire season, or bushfires that are more difficult to prevent and control. Either way, fire can destroy vines and the resultant smoke (and smoke ‘taint’) can reduce the quality and sale price or viability of the grapes ahead of harvest.
Whilst researchers around the world haven’t yet found the ‘silver bullet’ to prevent or fix smoke taint in grapes and wine, Wine Australia continues to invest in projects aimed at developing practical, cost-effective solutions that growers and winemakers can use to predict, assess, limit or more easily manage the damage caused by smoke.
Meanwhile, this information aims to save you time by summarising what we have learned to date (from research and hands-on grower and winemaker experience) about how you can prepare for, respond to and recover from fire or smoke in your business.
Managing smoke and fire in the vineyard
Managing smoke taint in the winery
FAQs
What is smoke taint?
Smoke taint occurs when aroma compounds in smoke are absorbed directly by grapes. The grapevine responds to these foreign compounds by linking sugar molecules to them, in a process called glycosylation. Glycosylation. Once the smoke aromas (volatile phenols) are linked to a sugar molecule, they can’t be smelt or tasted and are described as ‘inactive’. They also stay mainly in the grape skin.
However, during winemaking the volatile phenols can be released, converting them back to their active form in the wine which can be smelt or tasted. This can give (largely undesirable) flavours to the wine including ‘burnt, ‘disinfectant’, or ‘ashy’, and we refer to this wine as ‘smoke tainted’.
Volatile phenols can also be released in the mouth when the wine is tasted, exaggerating any smoky flavours. The glycosylated precursors therefore essentially act as a pool of smoky compounds waiting to be released.
Read the science behind what causes smoke taint.
Why does smoke taint matter?
Studies show that most consumers do not like smoke-affected wine, and even a small proportion of smoke-tainted wine in a blend can be noticeable. The acceptance of smoke taint has been tested across a range of grape varieties, and the number of consumers who appreciate the experience varies, depending on the natural base level of ‘smoky’ characteristics in the grape variety, the degree of smokiness and the wine style. The perception of smoke characters also varies widely between individuals, and smoke taint can easily be confused with other characters, for example if the wine is made with oak, especially toasted oak.
However, we do know that if a trained and experienced winemaker can spot the smoke taint in a sample, it’s highly likely that the end-drinker will too.
Read more here:
Take care of yourself
Walking into a vineyard after a fire or smoke event has been through can be confronting. Physical and emotional exhaustion from fighting the fire will make matters worse.
A calmer, clearer head will help you see a way forward. Talk to your friends and colleagues, and if you’re not sure where to turn next please reach out for professional support.
- Lifeline 13 11 14
- Beyond Blue 1300 224 636
- SANE Australia 1800 187 263
