The effect of grape variety and smoking duration on the accumulation of smoke taint compounds in wine.

The article discusses a study conducted by the Centre of Expertise in Smoke Taint Research (CESTR) which examined the effect of smoking duration and grape variety and grape variety on the accumulation of smoke taint compounds in the berries and wine. It says that a modified industrial oven was used to set up a smoking chamber and the smoke was generated using a purpose-built smoker and barley straw. It states that the guaiacol showed high levels across all wine and berry vairieties.