Vineyard and grape exposure to smoke may result in wines with undesirable sensory characteristics such as smoky, burnt, bacon, medicinal or ash.

Molecules responsible of smoke character in wine: Numerous volatile phenols are present in bushfire smoke and can be absorbed by grape berries and vine leaves during a smoke event. The primary compounds in smoke responsible for taint are free volatile phenols (guaiacol, 4-methylguaiacol, o-cresol, p-cresol, m-cresol, etc) which are produced and released into the atmosphere when lignin in wood is burnt.

Factors affecting smoke uptake by vines: The risk of smoke exposure causing a perceptible taint in wine is a function of the stage of grapevine growth and development, the grapevine variety, smoke concentration, duration of exposure and the composition of the actual smoke.

Some tips to limit smoke characters in wines

• Hand harvest, sort out leaf material and remove any ashes present on grapes
• Select a strong fermenter yeast strain with high production of mannoproteins to balance ‘ashy’ and drying mouthfeel = > Excellence XR
• Promote production of fruity and fresh aromas through yeast nutrition: 20 g/hL of OptiEsters during the first 1/3 of fermentation
• Use tannins and mannoproteins during fermentation to stabilize color, build mid-palate and balance mouthfeel

Softan V is a proanthocyanidic tannin bound to plant polysaccharides, to improve color stabilization in wines with low to medium phenolic content. Addition at 150-200 g/ton at the beginning of fermentation will help stabilizing color, filling mid palate without bringing any taste or structure.

Natur’Soft is a pure mannoprotein used to stabilize color and soften mouthfeel in medium to high phenolic content wines. Addition at 20-30 g/hL will balance rough tannins

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