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Results for “smoke taint.”
Showing 1–12 of 19 results
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Yeasts, smoke taint and Chenin Blanc wines
This project investigated yeast selection’s effects on the volatile phenols associated with wines made from smoke-exposed Chenin blanc juice.
By Heinrich du Plessis and Co-workers · 7 min read
Up in smoke: Wildfire season and the risk of smoke taint
As major wine regions around the world face the immediate effect of devastating wildfires, the threat of smoke taint is a slow burn. But how do you mitigate the
By Anton Pretorius · 7 min read
Guidelines to reduce smoke taint in grapes and wine
Research conducted over the past few years (mostly in Australia) has led to the development of guidelines on how to handle smoke tainted fruit. Here is an adapted version of the proposed guidelines.
By Elona Hesseling · 1 min read
19th AWITC, Adelaide, Australia (Part 2): Smoke taint in wine - perspectives from the Australian experience
There were 34 workshops presented at the 19th Australian Wine Industry Technical Conference held in Adelaide, South Australia, from 19 - 24 July 2025, with 1 061 workshop tickets sold. Two workshops were presented on aspects of smoke taint in wines, flash presentations in the Plenary sessions and…
By Carolyn Howell · 8 min read
Smokin' hot Western Cape terroir (Part 2)
This article contains scientific facts, as well as the researcher’s own personal opinion, about the emerging thinking around smoke ‘taint’ in wine.
By Marianne McKay · 7 min read
Dealing with fire
This year’s fire season has again brought trepidation, sleepless nights, and destruction to the Cape winelands and beyond. While wildfires are expected and an accepted part of the natural ecosystem, their impact on businesses and people is not.
By SA Wine Industry · 5 min read
Recycling vs incineration
A controversial waste to energy project in the Boland – a planned incineration plant in Wellington – has raised much concern among residents.
By Wanda Augustyn · 7 min read
The quest to become whole again
Winemakers are increasingly looking to oft-forgotten techniques to improve the quality and elegance of their wine, enhance specific styles and facilitate proces
By Carlin Cloete · 9 min read
Something wicked (smelling) this way comes ...
PHOTO: Shutterstock.
By Nongcebo Langa and Marianne McKay · 9 min read
Accumulation of volatile phenol glycoconjugates in grapes after bushfires
PHOTO: Shutterstock.
By Karien O'Kennedy · 5 min read
New winery appointment at Delheim heads for internship in California
Delheim's cellar-master Roelof Lotriet with Noni Langa.
By Anton Pretorius · 3 min read
Minimising volatile phenols in wine
PHOTO: Julian Sullivan.
By Heinrich du Plessis and Co-workers · 6 min read
