『334: Predicting Smoke Taint in Wine Grapes Before Harvest』のカバーアート

334: Predicting Smoke Taint in Wine Grapes Before Harvest

334: Predicting Smoke Taint in Wine Grapes Before Harvest

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概要
 Grapes can taste normal after smoke exposure and still produce smoke-tainted wine. So how can growers know what's worth harvesting? Kerry Wilkinson, Professor of Oenology at Adelaide University in Australia, explains how grape testing helps predict smoke taint risk before fermentation reveals the problem. She breaks down how smoke duration, grape variety, and winemaking practices impact smoke taint. Hear why some vineyard sprays can make grapes more susceptible, how treatments can remove smoke flavors without stripping desirable flavors, and what better predictions could mean for crop insurance. Resources: 143: Can Barrier Sprays Protect Against Smoke Taint in Wine?277: Tainted or Toasted? Decoding Smoke Markers in WineEvaluating the Potential for Smoke from Stubble Burning to Taint Grapes and WineKerry WilkinsonKerry Wilkinson - Wine Science, Oenology and Smoke Taint (YouTube)Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of WineSmoke taint: Understanding and addressing the compositional consequences of grapevine exposure to smoke Explore & Support Vineyard Team: Visit Vineyard Team to explore more resources, education, events, and programsDonate to support Sustainable Winegrowing and Vineyard Team's educational work
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