Smoke sensory assessment

Following smoke exposure of a vineyard, the AWRI recommends assessing the risk of smoke taint via a combination of analytical testing of grapes and sensory assessment of a small-scale ferment made from the same grapes. This page provides links to key resources to assist producers with conducting small-scale ferments and smoke sensory assessments. For assistance, please contact the AWRI helpdesk on or 08 8313 6600.