277: Tainted or Toasted? Decoding Smoke Markers in Wine
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277: Tainted or Toasted? Decoding Smoke Markers in Wine
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How do volatile phenols from wildfire smoke interact with wine chemistry? Mango Parker, Senior Research Scientist at the Australian Wine Research Institute, breaks down the science of smoke taint in wine. From identifying early markers like guaiacol and 4-methylguaiacol to uncovering the complex web of over a thousand compounds involved, Mango shares insights from two decades of research into how smoke transforms wine—from vineyard to barrel.
Resources:- 145: New Class of Compounds Linked to Smoke Taint in Wines
- 143: Can Barrier Sprays Protect Against Smoke Taint in Wine?
- Australian Wine Research Institute – Smoke Taint
- Mango Parker
- Mango Parker - Google Scholar
- Mango Parker - LinkedIn
- Prevalence of Wildfire Smoke Exposure Markers in Oaked Commercial Wine
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