Winemaker Trial: Oregon Winemaker Checks the Effect of Maceration Timing of Pinot Noir on Smoke Taint Extraction
A to Z Wineworks winemaker Dan Berglund wanted to tackle the wildfire smoke taint problem in a different way: His approach was to see if different soak times and days on skins made a difference in the perception of smoke on the final wine. The results surprised him.
Winery: A to Z Wineworks Winemaker: Dan Berglund Objective: To determine whether pressing a ferment before dryness or including a cold soak will affect the levels of smoke taint compounds in the finished wine. Summary: Three 1.5-ton fermenters were filled with machine-harvested Pinot Noir from the same vineyard block. A blend sample of the three tanks was sent in for smoke taint analysis 12 hours after filling, or approximately 20 hours of total soaking time. This result showed a guaiacol concentration of 8.8 µg/L. The first tank had no cold soak and was fermented to dryness for a total of eight days on skins. This tank had a final guaiacol concentration of 14.3 µg/L. The second tank had a three-day cold soak and was then fer...
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