Episode Details

As researchers were creating a training procedure to identify smoke tainted wines, they made a breakthrough discovery that links a class of sulfur-containing compounds called thiophenols to the undesirable ashy flavors found in impacted grapes. Elizabeth Tomasino, Associate Professor, Department of Food Science and Technology at Oregon State University explains that early research believed that the culprit for smoke taint was phenols with an alcohol group. But just adding volatile phenols to untainted wines did not produce the undesirable BBQ flavors. Research is still young but this discovery could help researchers come up with more effective mitigation strategies.

143: Can Barrier Sprays Protect Against Smoke Taint in Wine? (Podcast)

Australian Wine Research Institute Smoke Taint webpage

Elizabeth Tomasino

Grower-Winery Contracts and Communications about Smoke Exposure to Oregon's 2020 Wine Grape Harvest

Key Information on Smoke Effect in Grapes and Wine: What can be done to identify and reduce smoke effect in grape and wine production? (Western Australia Agriculture Authority)

"Oregon State researchers discover compounds contributing to smoke taint in wine and grapes" (Press release)

SIP Certified

Sustainable Ag Expo November 14-16, 2022 | Use code PODCAST for $50 off

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review (Academic article)

Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources.

Learn more at www.vineyardteam.org.

Craig Macmillan 0:00

My guest today is Elizabeth Tomasino. She is an associate professor in the Department of Food Science and Technology at Oregon State University. Elizabeth, thanks for taking time to speak with us today.

Elizabeth Tomasino 0:12

Well, thank you for having me. It's it's been a little crazy with conferences are back in person this year. So I'm actually at the Institute of Food Technology Conference in Chicago right now.

Craig Macmillan 0:23

Well, thanks for taking the time.

Elizabeth Tomasino 0:25

Oh, it's fun and lots of interesting information to talk about.

Craig Macmillan 0:29

The reason we asked you to be on the show is you and your colleagues to make kind of an interesting and possibly really amazing discovery regarding smoke impact on grapes and how that translated into Smoke taint in wines. First just so everyone is on the same page, what's the very simple definition what is smoke taint?

Elizabeth Tomasino 0:46

Smoke taint is essentially if there is a wildfire, lots of smoke in the air, that smoke gets into the vineyard, when there are grapes on the vine, the grapes can absorb the smoke compounds that smell like smoke. They then get sort of bound