Understanding the ‘Smoke Taint’ Threat to Local Wineries and How to Detect It in Grapes

(via) Grapes don’t like wildfire smoke. They can absorb the aromatic compounds (volatile phenols) that negatively impact a wine’s taste. This is called “smoke taint”, and it’s bad news for winemakers. Smoke taint is an especially worrisome phenomenon for wineries in areas where wildfire smoke is prevalent, places like California, Oregon, Washington and right here in British Columbia. As climate change increases the dry conditions that result in forest fires, there’s a rush afoot to fight the scourge through detection and, yes, even prevention. In the video above, Dr. Anita Oberholster of UC Davis digs into the fascinating science of it, demonstrating how small-scale fermentations can evaluate smoke exposure.

There are 0 comments

Drinker

Beer Brief, Vol. 42

9 Places

A bulleted briefing of beer news for your at-home and socially-distanced pleasure, compiled by Thalia Stopa.

When Miller Tried to Get America to Drink Light Beer Using Subliminal Messaging

"Hi (your place), would you like to join me for a Miller Lite? (Your treat) It's on me."

A Massive Wave of Beer Once Washed Over a London Slum, Destroying Homes and Killing Eight

In the Fall of 1814, a massive vat of porter exploded in a London brewery, causing a 15 ft high wave of beer to wreak havoc.

Canadian Sommelier Sips Taco Bell’s New ‘Jalapeno Noir’ Red Wine, Reacts Predictably

The wine is made by Queenston Mile in Ontario's Niagara region and is meant to pair with a "Toasted Cheesy Chalupa".