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.

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277: Tainted or Toasted? Decoding Smoke Markers in Wine

Sustainable Winegrowing

277: Tainted or Toasted? Decoding Smoke Markers in Wine