Researchers at Oregon State University a new set of compounds that cause smoke taint in wine.
Previously, the ashy flavor was attributed to 鈥渧olatile phenols鈥濃�攂ut tests for those compounds didn鈥檛 predict whether wine had a smoky taste.
Elizabeth Tomasino is an Associate Professor at OSU and led the research. She told KLCC they discovered a set of sulphur-containing compounds called thiophenols, which are associated with burnt bacon and very charred meat.
Tomasino said winemakers will now have a test to learn which wines are affected, and should soon be able to clear out the thiophenols. However, 鈥渢here鈥檚 still some research that needs to be done, because unfortunately, a lot of remediation doesn鈥檛 just remove those thiophenols, they remove other beneficial compounds we鈥檇 like, but it puts us a lot further ahead than we were.鈥�
Tomasino said her lab continues to work with UC Davis and Washington State University on the issue. The work is funded by grants from the USDA and other organizations.
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