Napa, Calif.—Dr. Tom Collins, assistant professor at the Washington State University Wine Science Center, is seeking samples of wines that have smoke contamination, or that are suspected to be tainted, for chemical and sensory evaluation. The objective of the study is to identify potential marker compounds that are better correlated with the perception of taint than guaiacol or 4-methyl guaiacol. A request for samples was released by the University of California, Davis Extension as wildfires burn throughout Northern California.

Collins needs six 750 ml bottles of wine for chemical and sensory analysis evaluation. The wines should have completed primary fermentation and should not have had any contact with oak.

UC Davis will serve as the collection point for the samples Collins plans to pick up in the first week of November. All winery and vineyard information included with the samples will be held with “the strictest confidence” at UC Davis. Collins will not know the producer’s identity; only variety and AVA to be able to discuss generalities.

The resultant data is critically needed as researchers struggle to fill important gaps in current knowledge about the impact of smoke exposure on grapes, juices and wine, both short- and long-term. Knowing more about the compounds involved in what we are calling “smoke taint,” will allow researchers to develop effective remediation techniques.

Wineries interested in submitting samples to participate in the study should contact Kay Bogart at UC Davis

A summary of WSU’s research on wildfire damage: wine.wsu.edu/extension/smoke-taint
 
For technical questions, please contact Collins: wine.wsu.edu