Potentially adverse levels of smoke taint from bush fires can be predicted in juice or wine 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 or processing decisions.
The compounds measured are:
- 4 methyl-guaiacol
- 4 methyl syringol
The method involves solvent extraction of the taint compounds and quantification by GC-MS. For the Bound fraction the sample undergoes acid hydrolysis prior to analysis.
50 mL of juice or wine is required
Please ensure juice samples are frozen (or lightly sulfured) prior to despatch.
Either Request a Free EasyTest Sample Kit or package and supply your own 50 mL of sample.
Read more about Smoke Taint here.
What sample is required?
Smoke Taint Sampling Instructions