Smoke Taint Update Session - Australian Wine Research ... · The Australian Wine Research Institute...

The Australian Wine

Research Institute

Smoke Taint Update Session

Adelaide Hills smoke update session Tuesday 20 January 2015

Bird in Hand Winery Woodside

Mark Krstic Matt Holdstock amp Randell Taylor

Australian Wine Research Institute

The Australian Wine

Research Institute FIRST - Instructions ndash live polling

Option 1 - SMS participation

Text the word lsquoawrismokersquo (lowercase with no space) to 0427 541 357

You will receive a confirmation text once you have joined the session

When a new question is asked text your response to the same

number (0427 541 357) (keep it under 25 words)

Text lsquoLEAVErsquo at the end of the session

You will not be charged to participate in this service - though normal

texting and data fees from your carrier will apply

The AWRI and Poll Everywhere will never ever spam and will not

share your information with any organisation

The Australian Wine


Option 2 amp 3 - Web participation

Go to the website pollevcomawrismoke You can do this by scanning

the QR code below in Option 3

You can choose to download the app or select lsquonot nowrsquo

When a new question is asked it will display on your screen Enter

your response in the space and tap on the lsquosubmit responsersquo button

The Australian Wine

Research Institute First Reports of Smoke Taint

2003 Eastern Victorian (Alpine) Fires (March)

burnt over 13 million hectares

first official recognition of smoke causing taint in wine

The Australian Wine

Research Institute Mode of Entry into Grapevines

1 direct absorption

into berries via waxy cuticle

5

1 Mode of Entry

The Australian Wine


2 via leaves and

translocated to fruit

1 direct absorption


6

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


7

1 Mode of Entry

3 via roots

The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine

Research Institute Sensitivity to Smoke Uptake

Grapevine growth

stage Potential for smoke

uptake

Shoots 10 cm in length

Low

Flowering Low

P1

Timing of grapevine sensitivity to smoke uptake

The Australian Wine

Research Institute

Berries pea size Variable

(low to medium)

Beginning of bunch closure

Variable (low to medium)

Onset of veraison to 3 days post

veraison


P2


Sensitivity to Smoke Uptake

The Australian Wine

Research Institute

From

7 days post veraison

to

High

Harvest

P3



The Australian Wine

Research Institute Localisation of smoke taint compounds

Concentration highest

around berry skins

This has implications for

bull hand vs mechanical

harvesting

bull fruit handling

bull removing leaf material (MOG)

bull managing fruit temperature

bull red vs white processing

bull separating press fractions

bull etc

The Australian Wine

Research Institute No Carry Over Between Seasons

Year 1

Severe Smoke Affected

Year 2

No detectable smoke taint

The Australian Wine

Research Institute Gets Worse As Wine Ages

The Australian Wine

Research Institute Sensitivity Differs Between Varieties

Sangiovese Shiraz Cabernet Sauvignon

gt gt

bull Number of studies ndash but inconsistent results between varieties

bull Recent paper suggested no differences when exposed to

controlled and similar levels of smoke (Kelly et al 2014)

The Australian Wine

Research Institute Smoke Taint Independent of Fuel Source

Karri

The lignin composition of vegetation fuels burnt during bushfires

does not appear to affect the types of smoke taint compounds that

accumulate in grapes and wine (Kelly et al 2012)

Jarrah Marri Pine Oat Straw

The Australian Wine

Research Institute Assessing Smoke Taint Risk

bull Function of concentration and duration of smoke exposure

bull Historically assessed via lsquovisibilityrsquo assessments

The Australian Wine


bull Measured more quantitatively with nephelometers (particulate matter)

bull Important as they measure day amp night (important diurnal fluctuations) Slide courtesy Ricky James (DEDJTR)

The Australian Wine


Slide courtesy Ricky James (DEDJTR)

The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm

Regional Differences Milawa

Yarra Valley

Rutherglen

12 per Mov Avg (Milawa)

12 per Mov Avg (Yarra Valley)

12 per Mov Avg (Rutherglen)

Assessing Smoke Taint Risk

The Australian Wine


bull Manjimup fire in mid-February 2012 confused our understanding

bull Indicated that lsquoSmoke Compositionrsquo is important risk factor

However it is more complicated than

just concentration and duration

The Australian Wine


Smoke consists of 1000s of different compounds

The Australian Wine

Research Institute

Guaiacol

lsquosmokyrsquo lsquosweet

smokersquo lsquosmoky baconrsquo

4-Methylguaiacol

lsquosmokyrsquo lsquospicyrsquo

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe


Volatile phenols ndash lignin pyrolysis by-products

Identified in 2003 by the AWRI

as indicator compounds

from prior oak research

- affected by toasting levels

Presents problems when

assessing wine that has

been treated with oak

The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol

lsquophenolrsquo lsquoplasticrsquo

m-Cresol

lsquosmoky phenolicrsquo lsquosmoky

bandaidrsquo lsquofaecal plasticrsquo

p-Cresol

lsquofaecal horse stable-

likersquo lsquomedicinalrsquo

Syringol

lsquosmokyrsquo lsquocharryrsquo

(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)


Volatile phenols ndash lignin by-pyrolysis products

The Australian Wine

Research Institute

Guaiacol aroma 23 microgL

Guaiacol taste 27 microgL

m-Cresol aroma 20 microgL

o-Cresol aroma 62 microgL

p-Cresol aroma 64 microgL

Compound Threshold


Sensory thresholds of selected volatile phenols in neutral

Merlot wine

The Australian Wine


These compounds may exist in grapes in non-smoke years

Understanding background levels ndash eg guaiacol

Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine


Background levels - Interpreting your results

Contact AWRI Winemaking and Extension Services

(08) 8313 6600

The Australian Wine

Research Institute

In grapes from Victoria guaiacol levels were often low

ldquoMy grapes had no guaiacol but after alcoholic fermentation I

could smell smoke in the winerdquo

ldquoMy wine seemed ok at first until it finished MLF then it tasted like I licked an ashtrayrdquo

The 2009 lsquoBlack Saturdayrsquo Experience


The Australian Wine

Research Institute

Bound Guaiacol (Glycoconjugate or glucoside)

Free Guaiacol

Uptake by a grapevine

Glycosylation

Guaiacol glucoside concentration higher in grapes exposed to bushfire smoke

Identified seven different sugars that can bind phenols

OH

OMe

O

OMe

O

OHHOOH

HO

The discovery of the lsquoboundrsquo (glycoconjugates) forms


The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols

The volatile phenols are taken up by the grapevine and glycosylated to

give the corresponding glycosides

Glycosides

Guaiacol glycosides

Methylguaiacol glycosides

o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides

Methylsyringol glycosides


The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3

Smoke consists of thousands of compounds

Grapes and the resulting wine may contain

volatiles (guaiacol etc)

bound forms (glycoconjugates)

Smoke in air around vineyard

Smoke exposure to grapevines

Uptake of volatiles by grapes

Biotransformation of to glycoconjugates

(glycosylation)

Analysis of free volatiles in

grapes juice or wine

Analysis of bound forms

(glycoconjugates)


The Australian Wine

Research Institute

Glycosides hydrolyse back to volatile forms

During fermentation (enzyme hydrolysis) ndash PARTIALLY

During storage (acid hydrolysis) - SLOWLY



Free Guaiacol

Fermentationwine storage

Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine


Development of AWRI mini-ferment protocol (see handout)

Can be conducted when fruit is at 8-9 Baume (144-162 Brix)

The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names

Snapshot of smoke affected grapes from Victoria 2009


The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400

Total glycosides (microgkg)

Guaia

col u

pper lim

it Total glycoside upper limit


The Australian Wine

Research Institute Managing the Impacts of Smoke Taint

Technique Details

Hand harvest fruit Minimise breaking or rupturing of the skins as long as

possible12

Exclude leaf material Grapevine leaf material can contribute smoke related

characteristics when in contact with fruit and juice12

Keep fruit cool Fruit processed at 10ordmC had less extraction of smoke-related

compounds compared to fruit processed at 25ordmC12

Refs 1Simos 2008 2Whiting and Krstic 2007 3Ulrich 2009

Whole bunch press Has been shown to reduce the extraction of smoke

derived compounds in whites13

The Australian Wine


Technique Details

Separate press fractions Smoke characters could be minimised in the first 400Lt when

combined with fruit cooling free-run juice can contain less

smoke characters123

Refs 1Simos 2008 2Whiting and Krstic 2007 3Ulrich 2009 4Ristic 2011 5Fudge et al 2011

Market wine for immediate

consumption

Evolution of smoke related characteristics can occur in bottle

over time as wine ages therefore early consumption is

recommended135

Consider addition of oak

chips and tannin

Have been found to reduce intensity of smoke effect

through increased wine complexity4

Reverse osmosis of wine Has been found to be effective in smoke effect reduction

however smoke-related characteristics found to return in

the wine over time5

The Australian Wine

Research Institute

Websites

Further information on AWRI website

The Australian Wine

Research Institute General Recommendations

How do I assess if my grapes smoke tainted What should I do

Step 1 ndash conuct a mini-ferment and sensory analysis (see handout)

Call AWRI Commercial Services send in samples according to quarantine protocols

Analyse for lsquofreersquo volatile phenols and lsquoboundrsquo forms (glycoconjugates)

Winemaking and Extension Services can help interpret the data In terms of sensory thresholds

Comparing similar batches of fruitwine for streaming

In terms of baseline levels in the future (work in progress)

Help you to make better informed decisions about your grapeswine

The Australian Wine

Research Institute End Session 1 ndash Questions

The Australian Wine

Research Institute Assessing viability in damaged vineyards

The Australian Wine


Potentially Fire Damaged Vineyards

The Australian Wine


The Australian Wine


The Australian Wine


Slide courtesy Dr Kerry Wilkinson (UA)

The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1

Re-establish your irrigation infrastructure and irrigate

The Australian Wine


Recommendation 2

Assess visual damage soon after fire

The Australian Wine


Severely Damaged

Complete defoliation Vines have either been on fire or adjacent

to extreme radiant heat loads sufficient

to cause critical tissue damagefailure

The Australian Wine


Moderately Damaged

Some leaf retained but has suffered

a degree of radiant heat load

sufficient to cause damage to tissue

The Australian Wine


Slightly Damaged

Minimal damage

Vines show mild heat stress from

fire radiance Majority of leaves

still present

The Australian Wine


Alive

Unaffected by fire event

The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255

Extreme Moderate Slight Alive

More quantitative assessments can be made

The Australian Wine


Recommendation 3

Assess grapevine vascular tissue damage

Phloem and cambium tissues

The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine


Trunk transect after staining with 1 Methylene Blue Aq

Healthy live tissue stained bright blue damaged vascular tissue stained

discoloured blue blackbrown

Damaged Tissue Healthy Tissue

Destructive sampling ndash assessing trunk cross-section vascular damage

The Australian Wine




Use prior map to strategically target where this destructive sampling can be

undertaken (eg sample only 1 in 200-250 vines)

The Australian Wine

Research Institute Summary and Take Home Messages

bull Actual vine damagedeath based on heat experienced by

individual vine This can be highly variable and depend on

tree lines and fuel (dry grassmulch) in vineyard

bull Vines with leaves that are partially or totally scorched should

have the crop removed to eliminate competition for water

carbohydrates and nutrients

bull Grapes may well have picked up a smoke taint and rendered

unsuitable for winemaking anyway

The Australian Wine

Research Institute

bull Research by Whiting (2012) suggested no advantage in

pruning back scorched shoots ndash just allow to regrow and see

what damage has occurred

bull Experience has shown that vines can take 2 to 3 years to get

back into full production and some vines can still collapse

after showing initial signs of recovery

bullThe amount of work required to rejuvenate a mix of dead and

sick vines needs to be weighed up against a total replant

of a block

bull Area requiring more RampD

Summary and Take Home Messages

The Australian Wine

Research Institute

AWRI Smoke team

Dr Yoji Hayasaka Gayle Baldock Mango Parker Dr Jason Geue Patricia Osidacz Dr David Jeffery Dr James Kennedy Adrian Coulter Con Simos Dr Cory Black Kevin Pardon Dr Leigh Francis Dr Markus Herderich

Australian wine sector partners Constellation Wines Australia

Treasury Wine Estates

Wine Victoria ndash formerly VWIA

Taltarni Wines ndash Matthew Bailey

University of Adelaide Dr Kerry Wilkinson amp team

DEPI Victoria ndash Centre for Expertise in Smoke Taint Research

bull Dr Ian Porter John Whiting and Ricky James

The Australian Wine Research Institute a member of the Wine

Innovation Cluster in Adelaide is supported by Australiarsquos

grapegrowers and winemakers through their investment body

the Australian Grape and Wine Authority with

matching funds from the Australian government

Acknowledgments

The Australian Wine


The Australian Wine


Option 1 - SMS participation

Text the word lsquoawrismokersquo (lowercase with no space) to 0427 541 357

You will receive a confirmation text once you have joined the session

When a new question is asked text your response to the same

number (0427 541 357) (keep it under 25 words)

Text lsquoLEAVErsquo at the end of the session

You will not be charged to participate in this service - though normal

texting and data fees from your carrier will apply

The AWRI and Poll Everywhere will never ever spam and will not

share your information with any organisation

The Australian Wine








The Australian Wine





The Australian Wine


1 direct absorption


5

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


6

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


7

1 Mode of Entry

3 via roots

The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine








The Australian Wine





The Australian Wine


1 direct absorption


5

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


6

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


7

1 Mode of Entry

3 via roots

The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine





The Australian Wine


1 direct absorption


5

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


6

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


7

1 Mode of Entry

3 via roots

The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


1 direct absorption


5

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


6

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


7

1 Mode of Entry

3 via roots

The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


2 via leaves and


1 direct absorption


6

1 Mode of Entry

The Australian Wine


2 via leaves and


1 direct absorption


7

1 Mode of Entry

3 via roots

The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


2 via leaves and


1 direct absorption


7

1 Mode of Entry

3 via roots

The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


2 via leaves and


1 direct absorption


8

1 Mode of Entry

3 via roots

The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


Grapevine growth


uptake


Low

Flowering Low

P1


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute


(low to medium)




veraison


P2



The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute

From


to

High

Harvest

P3



The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine



around berry skins



harvesting

bull fruit handling





bull etc

The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


Year 1


Year 2


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine



gt gt




The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine


Karri





The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine




The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine




The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine



The Australian Wine

Research Institute


0000

0050

0100

0150

0200

0250

0300

0350

0400 0

00

12

33

04

4

71

04

3

10

50

43

14

30

42

18

10

41

21

50

40

13

03

9

51

03

9

85

03

8

12

30

37

16

10

36

19

50

36

23

30

35

31

03

4

65

03

3

10

30

33

14

10

32

17

50

31

21

30

30

11

03

0

45

02

9

83

02

8

12

10

28

15

50

27

19

30

26

23

10

25

25

02

4

63

02

4

10

10

23

13

50

22

17

30

22

21

10

21

05

02

0

43

01

9

81

01

9

11

50

18

15

30

17

19

10

17

22

50

16

23

01

5

61

01

4

95

01

4

13

30

13

17

10

12

20

50

12

03

01

1

41

01

0

75

01

0

11

30

09

15

10

08

18

50

08

22

30

07

9022014 10022014 11022014 12022014 13022014 14022014 15022014 16022014

Ob

sm


Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute


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Yarra Valley

Rutherglen





The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine






The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine



The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe










The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute

Guaiacol



4-Methylguaiacol


o-Cresol


m-Cresol



p-Cresol



Syringol


(Weaker odorant)

OH

OMe

OH

OMe

OH

OH

OH

OH

OMe

OMe

OH

OMe

OMe

4-Methylsyringol


(Weaker odorant)



The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute






Compound Threshold



Merlot wine

The Australian Wine




Gu

aia

co

l

-1

0

1

2

3

4

5

6

7

8

9

10

CAS CHA PIN RIE SHZ

VARIETY

Each Pair

Students t

005

The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

pb

)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






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Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine




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3

4

5

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7

8

9

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The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

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O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

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0

5

10

15

20

25

30

35

40

45

Le

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gk

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Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine




(08) 8313 6600

The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

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co

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gk

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0

5

10

15

20

25

30

35

40

45

Le

ve

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Gu

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co

l (micro

gk

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pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute







The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

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Gu

aia

co

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gk

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Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

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ree

Gu

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co

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gk

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pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute


Free Guaiacol


Glycosylation



OH

OMe

O

OMe

O

OHHOOH

HO



The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

g p

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)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

aia

co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute

1 Guaiacol

2 Methylguaiacol

3 o-Cresol

4 p-Cresol

5 m-Cresol

6 Syringol

7 Methylsyringol

Volatile phenols



Glycosides

Guaiacol glycosides


o-Cresol glycosides

p-Cresol glycosides

m-Cresol glycosides

Syringol glycosides



The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

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)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

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co

l (micro

gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute

O H O C H 3

O H

O C H 3

O H O C H 3

O

H 3 C O

O H O C H 3

O H O C H 3

O H O C H 3









(glycosylation)




(glycoconjugates)


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

Gu

aia

co

l (micro

gk

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)

Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

f F

ree

Gu

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co

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gk

g p

pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

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The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute






Free Guaiacol


Hydrolysis OH

OMeO

OMe

O

OHHOOH

HO

The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

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Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

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ree

Gu

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co

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gk

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pb

)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

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The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine




The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

f B

ou

nd

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aia

co

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gk

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Bound guaiacol

0

5

10

15

20

25

30

35

40

45

Le

ve

l o

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Gu

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)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

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The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










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The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute

0

500

1000

1500

2000

2500

3000

3500

Le

ve

l o

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ou

nd

Gu

aia

co

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0

5

10

15

20

25

30

35

40

45

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ve

l o

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ree

Gu

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)

Free guaiacol

Grape sample names



The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

pper lim



The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


The Australian Wine


Severely Damaged




The Australian Wine


Moderately Damaged




The Australian Wine


Slightly Damaged

Minimal damage



still present

The Australian Wine


Alive


The Australian Wine


WE

ST

EN

D

S 1 P 2 P 3 P 4 P 5 P 6 P 7 P 8 P 9 P 10 P 11

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

255



The Australian Wine


Recommendation 3



The Australian Wine


The Australian Wine


The Australian Wine


The Australian Wine







The Australian Wine






The Australian Wine










The Australian Wine

Research Institute









of a block



The Australian Wine

Research Institute

AWRI Smoke team














Acknowledgments

The Australian Wine


The Australian Wine

Research Institute

35

0

5

10

15

20

25

30

Guaia

col (micro

gk

g)

0 50 100 150 200 250 300 350 400


Guaia

col u

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The Australian Wine


Technique Details


possible12








The Australian Wine


Technique Details



smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

The Australian Wine

Research Institute

Websites


The Australian Wine










The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine



The Australian Wine


The Australian Wine


The Australian Wine


Recommendation 1


The Australian Wine


Recommendation 2


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2

3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


The Australian Wine


191

400

154

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The Australian Wine


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Acknowledgments

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Technique Details


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Technique Details



smoke characters123



consumption



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chips and tannin





the wine over time5

The Australian Wine

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3

4

5

6

7

8

9

10

11

12

13

14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

The Australian Wine


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191

400

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The Australian Wine


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of a block



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Research Institute

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Acknowledgments

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smoke characters123



consumption



recommended135


chips and tannin





the wine over time5

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6

7

8

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12

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15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

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The Australian Wine


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191

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12

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14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

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191

400

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15 M

16

17

18

19

20

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22

23

24

25

26

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191

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12

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15 M

16

17

18

19

20

21 M

22

23

24

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26

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28

29

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191

400

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14

15 M

16

17

18

19

20

21 M

22

23

24

25

26

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28

29

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191

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6

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9

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12

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15 M

16

17

18

19

20

21 M

22

23

24

25

26

27

28

29

30

31

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191

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6

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15 M

16

17

18

19

20

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22

23

24

25

26

27

28

29

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31

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191

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15 M

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23

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15 M

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23

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15 M

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17

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26

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191

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15 M

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22

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191

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6

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15 M

16

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21 M

22

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28

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The Australian Wine


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191

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15 M

16

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18

19

20

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22

23

24

25

26

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28

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191

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6

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15 M

16

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21 M

22

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191

400

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6

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15 M

16

17

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19

20

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22

23

24

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26

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28

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The Australian Wine


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191

400

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4

5

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15 M

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21 M

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30

31

The Australian Wine


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191

400

154

255



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Recommendation 3



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6

7

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15 M

16

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19

20

21 M

22

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26

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28

29

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31

The Australian Wine


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191

400

154

255



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Recommendation 3



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4

5

6

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9

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12

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14

15 M

16

17

18

19

20

21 M

22

23

24

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28

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30

31

The Australian Wine


The Australian Wine


191

400

154

255



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Recommendation 3



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Acknowledgments

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191

400

154

255



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Recommendation 3



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Acknowledgments

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191

400

154

255



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Recommendation 3



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Acknowledgments

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Acknowledgments

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Acknowledgments

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Acknowledgments

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Research Institute

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Smoke Taint Update Session - Australian Wine Research ... · The Australian Wine Research Institute...

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