Estimation of Smoke Contamination on Wine Grapes

The goal of this proposal is to develop an analytical technique to measure guaiacol and 4-methylguaiacol in grape, which are the compounds responsible for the smoke taint in wines. We have frozen grapes remaining from a previous study. We will then measure these compounds in grapes from Okanagan vineyards that were contaminated by the fire in 2003 and compare these results with grapes harvested in 2001 and 2002 from the same vineyards. We thus hope to develop the ability to quantitatively determine whether wines will have a “smoky” flavour or aroma.