Use varietal controls; absence of carryover in this experiment is not a universal guarantee. Smoke judged a wine taint is not automatically a whiskey defect.
Controlled vineyard exposure, grape/wine chemistry and sensory assessment. PDF61–64 contain the concentration and sensory results. Retention estimates assume a juice yield.
Guaiacol glycoconjugates occurred in controls as well as smoke-exposed grapes. Their metabolism and retention through fermentation help explain why measuring only free guaiacol can miss relevant smoke-associated material. The reported following-season experiment did not find persistence in the tested Merlot and Viognier vines.
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Chapter 4; PDF-page numbering
All chapter text read; visual check of relevant figures, schemes and key tables completed September11,2026. PDF-page sequence used. Scientific uncertainties retained in Annotation.
No access
Evidence
Guaiacol glycoconjugates occurred in controls as well as smoke-exposed grapes. Their metabolism and retention through fermentation help explain why measuring only free guaiacol can miss relevant smoke-associated material. The reported following-season experiment did not find persistence in the tested Merlot and Viognier vines.
Location and context
Kerry L. Wilkinson et al.. Chapter 4: Assessing Smoke Taint in Grapes and Wine. Supplied PDF 58–66.
Controlled vineyard exposure, grape/wine chemistry and sensory assessment. PDF61–64 contain the concentration and sensory results. Retention estimates assume a juice yield.
Annotation
Use varietal controls; absence of carryover in this experiment is not a universal guarantee. Smoke judged a wine taint is not automatically a whiskey defect.
Verification checklist
Verified as an accurate representation of this source, not an independent replication of its results.