Wine made from grapes exposed to smoke can exhibit unpleasant smoky, “ashy” characters, which have been attributed to the presence of smoke-derived volatile phenols in free or glycosylated forms in grapes. Volatile phenols and, to a lesser extent the glyco-conjugated phenols, are located in the skin tissue of smoke-affected berries. The two most common volatile phenols are guaiacol and 4-methyl-guaiacol. The use of different oak chips and tannins in wine production can be used to mask the sensory aromas and flavors from smoke taint to help mitigate the problem and its effects.

Bouchard Cooperages has French Oak products available to help mitigate the impact of smoke taint. We have French Oak chips available from Canadell and French Oak Tannin available from Chêne-oelogie.

Canadell is a French oak supplier from Southern France that is the largest purchaser of oak from France's Office National des Fôrets.

In addition to supplying France's finest cooperages with oak staves they also produce their own French oak barrel alternatives and hold product stock at a temperature controlled warehouse in California. Canadell is one of the few producers that manages the entire production process of its French Oak products from the forest to the winery.

Canadell's untoasted or lightly toasted mini-chips and chips can be used either during fermentation or during aging to help mask the sensory effects of smoke taint.

Chêne-oelogie is a French oak aqueous tannin supplier based in the Cognac region of France that uses French stave grade oak for French oak tannin production.

Chêne-oelogie French Oak Tannins, made from either Toasted or Untoasted oak, can be used during fermentation or aging to help mask the sensory effects of smoke taint."