Tastry offers 2-day Smoke Taint test for California wines — Unique Sensory Technology for flavor is leveraged to help California winemakers

October 8, 2020 (San Luis Obispo, Calif.) Tastry ™, the leading sensory science company, is now taking reservations for smoke taint testing from farmers and winemakers. Respected for their advanced technology, Tastry has intensified their commitment to the California wine industry by launching a reservation program to assist vintners at this critical time. “By taking reservations, we hope to provide 48-hour turn-around times [from the reservation date] for those clients who have visibility on their schedule for upcoming post-secondary analysis,” said Katerina Axelsson, Founder & CEO of Tastry. “It’s not just about performing the tests and providing results, vintners need a predictable and manageable timetable to make the best of a terrible situation, and we intend to help where we can.” Contact Bruce Leighton at hello@Tastry.com to create a reservation.

Tastry is currently providing tests for guaiacol and 4-methylguaiacol, and intends to offer a full panel including syringol, 4-methylsyringol, m-cresol, p-cresol, o-cresol, and phenol as part of the Tastry CompuBlend™ “Computational Blending” service. Tastry is also assisting industry leaders by testing new and improved products designed to quickly and efficiently release bound phenols. “Quantifying the total phenol load and how it impacts bouquet, flavor, and mouthfeel is the critical first step in mitigating the effects of smoke exposure on finished wine. We’re working
feverishly to have solutions ready when our clients move into the post-secondary and blending stages,” said Axelsson.

The Tastry CompuBlend technology lives at the nexus of advanced chemistry and artificial intelligence, and provides predictive insights on how a wine will be received by the public and various blending strategies to increase a wine’s value in the marketplace. “Many wineries just don’t have the option to drop the fruit and walk-away. They need to make the most of what they have, and that’s where Tastry can help,” said Axelsson.

Vintners and growers should note that Tastry is currently taking reservations for the second-half of October onwards. Test samples should be sealed, headspace-free, and in 375ml or 750ml containers (although 50ml is acceptable). For additional information and assistance, please contact: hello@Tastry.com

About Tastry ™

Tastry™ is a sensory science company ba sed in San Luis Obispo, California. Their patent-pending artificial intelligence technology powered by novel analytical and flavor chemistry provides science-based insights used for product development and a variety of business improvement strategies. Learn more at Tastry.com.

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