Description
Potentially adverse levels of smoke taint from bush fires can be predicted in grapes by measuring the free and bound levels of a number of phenol compounds. Analysis of both the free and bound forms of these taint compounds will give an overall indication of the current and potential problems from exposure to smoke. Grapegrowers and winemakers can use the results to assist with harvesting and processing decisions.
The compounds measured are:
- guaiacol
- 4 methyl-guaiacol
- o-cresol
- m-cresol
- p-cresol
- syringol
- 4 methyl syringol
Please note that berry samples from Phylloxera Infestation Zones (PIZ) must be accompanied by a DPI Permit.
The method involves maceration of grapes followed by solvent extraction of the taint compounds and quantification by GC-MS.
500 g of grapes is required
Either Request a Free EasyTest Sample Kit or package and supply your own 500g sample.
Read more about Smoke Taint here.
What sample is required?
Smoke Taint Sampling Instructions
Download Labels for Samples:
EASYTEST SAMPLE SYSTEM FOR SMOKE TAINT TESTING – DOC
EASYTEST SAMPLE SYSTEM FOR SMOKE TAINT TESTING – PDF
