Introducing New Host Mimi Casteel of Hope Well Vineyard
Growers Daily
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What's the Problem With Smoke Affected Wines?
The smoke compounds actually bind to the skins in the wine and then make it through the fermentation pathway. And so if you are pressing off the skin, you have less likelihood of those things getting into the must and going through fermentation. They're very sneaky in that they can be present in wine, but not sincerely noticeable until after Elavajan,. Even sometimes they don't show up until after bottling. So we've learned a lot just because this has been a problem for winemakers around the world.
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