Smoke Taint Testing

Tastry Offers testing for smoke taint for Winemakers

Smoke Taint. When vineyards and grapes are exposed to smoke, this can result in wines with undesirable sensory characteristics, such as smoky, burnt, ashy or medicinal qualities, usually described as ‘smoke tainted’; consumers have been shown to respond negatively to smoke tainted wines. Tastry is committed to helping wineries mitigate the risks associated with wildfire damage.

Tastry offers the following “smoke taint” analysis:

Rapid Smoke Panel A
(Free)
Guaiacol
4-Methylguaiacol
Smoke Panel A&B
(Free)
Guaiacol
4-Methylguaiacol
o-Cresol
m&p Cresol
Phenol
Smoke Panel A&B
(Free and Total)
Guaiacol
4-Methylguaiacol
o-Cresol
m&p Cresol
Phenol

Smoke Taint Amelioration. Following Tastry analysis, TastryAi predicts the effects of smoke taint on the taste, aroma, and texture on finished wine. Oak Wise, a leading producer of natural aqueous tannins, has developed methods that ameliorate the effects of smoke taint, without removing the positive attributes in wine.

Tastry is working in close partnership with Oak Wise to develop real-time Ai-led prescriptive applications of those methods to reduce time and cost.

For more information and pricing on smoke taint analysis and amelioration, contact us at Hello@Tastry.com