This content was originally published in Aust. NZ Grapegrower & Winemaker, March 2022 – Issue 698. Introduction Affinity Labs has recently changed the way smoke panel analysis results are reported for Australian customers. Apart from numerical results, reports now include graphs showing where the results sit compared to levels typically present in non-smoke-exposed grapes or

Introduction Research at the AWRI and other research organisations has demonstrated that phenolic compounds such as guaiacol, 4 methylguaiacol, cresol and syringol contribute to off-flavours and aromas in wine made from grapes that have been exposed smoke. These volatile phenols can also bind to sugars within grape berries to form phenolic glycosides, which also contribute

Introduction Research at the AWRI and other research organisations has demonstrated that phenolic compounds such as guaiacol, 4-methylguaiacol, cresol and syringol and their glyconjugates (glycosides) contribute to off-flavours and aromas in wines made from grapes that have been exposed to smoke and act as reliable markers of smoke exposure. The full list of compounds analysed