Enology – Smoke Taint Session
Research Reports

Location: Paradise Point Resort


Elizabeth Tomasino, Oregon State University, Corvallis


1:30 pm – 1:50 pm Profiling Volatile Phenols in Grapes as a Tool to Track the Impact of Wildfire Smoke during Berry Development
Susan Ebeler, University of California, Davis
1:50 pm – 2:10 pm Using A Model System to Trace Glycosidically-Bound Smoke Taint Markers from Grape to Wine
Yan Wen, University of California, Davis
2:10 pm – 2:30 pm Olfactory Detection Thresholds for Smoke Taint in Red Wine
Miguel Pedroza, California State University, Fresno
2:30 pm – 2:50 pm Functionality of Different Inter-stimulus Protocols for Sensory Analysis of Smoke-Tainted Wines
Jenna Fryer, Oregon State University, Corvallis
2:50 pm – 3:10 pm Evaluation of Kaolin and Bentonite Adsorptive Sprays to Reduce Uptake of Smoke-Related Compounds during Smoke Exposure Events
Tom Collins, Washington State University, Tri-Cities
3:10 pm – 3:30 pm Evaluation of Smoke Compounds in Wine Derived from 13C-Labelled Smoke
D. Cole Cerrato, Oregon State University, Corvallis