With wildfires across the western U.S. growing in size, prominence and frequency during the growing season, the resulting smoke has become a critical concern for an increasing number of winegrowers in Oregon. The absorption and translocation of smoke-related compounds into grapes can result in wines that are unacceptably smoky in flavor. With a fairly limited volume of historical information on both the scientific and practical understanding of smoke-impacted wine, researchers, winemakers and laboratory service providers are working assiduously to determine the best methods of measuring these smoke-related compounds, learning what effective tools are available, and developing systems to make decisions that result in the best wines possible. Professor Tom Collins, Ph.D., of Washington State University will present his research on the impact of smoke and provide a review of the subject. Jasha Karasek of Enartis will describe their methods for analysis and the protocols they are developing to mitigate smoke taint. Nichole Schulte, associate winemaker at Quady North and Barrel 42 Custom Winecraft will discuss hard-fought battles with smoke impact over multiple vintages. This session will include a tasting of winery trials examining methods to decrease the influence of smoke in wines made from smoke-affected grapes.

1. Logo here
The Effect of Fermentation Temperature and
Maceration Time on Smoke Affected Pinot Noir
Cheney Vidrine, Associate Winemaker

2. Taste and Listen
• Wines 3, 4, 5 and 6
• Please Note:
• Most “Smoke Affected”
• Least “Smoke Affected”
• Preference
• Least Favorite
• Ignore Reduction…

3. Union Wine Company
BY THE NUMBERS
6acres at the
Industrial Chateau
92
tanks
2018 Q2
32employees
40%
annual growth
6K
tons harvested
(2018)
1.2MGallons
2018 Q2
26SKUs
5brands
43KSQ FT packaging
facility
600cans/min. High-speed
canning line
63acres at Amity:
14 acres planted
+5 acres 2018
329K
total cases shipped
2017

4. Rogue Valley / Applegate Valley
*From Oregon Wine Board
• 2016: 66 tons PN
• 2017: 430 tons PN/PG/CH
• 320 tons PN
• 2018: 1,129 tons PN/PG/CH
• 865 tons PN

5. Preparing for Smoke Affected Fruit
• Sought Information
• Literature
• Seminars
• Colleagues
• Change SOPs
• Plan Trials

6. Harvest Conditions & Procedures
• Considerations:
• Ripeness
• Hand vs. Machine
• Harvest Temperature
• Processing Procedure
• Yeast Selection and Tannins
• Cap Management Techniques
• Extraction Protocol
• Pressing

7. Extraction Protocol – Conflicting
Advice for Smoke
• Short and Sweet
• Reduce Extraction of Smokey
Compounds
• No Cold Soak
• Press Early ~ 8º brix
• Literature
• AWRI & Various Extension Services
• Stay the Course
• Extraction Occurs Rapidly
• Standard Operating Procedure
• No Cold Soak
• Press at ≤ 0º brix
• Build complete wine
• ETS

8. Wester & Robinson Corner Vineyards
Wester
Robinson Corner

9. Extraction Protocol – Trial
• Constant Variables
• 28 Ton Closed-Top Fermenters
• 50ppm SO2 to Must Pump
• Nutrients and Yeast – 6 hours
• Pumpover Twice Daily
• “Free-run” to Settling Tank
• Barreled-Down – 7 days
• 66ppm SO2 Post ML
• Treatment Groups
• 75F Max Temp; Pressed at 8 brix (LT SM)
• 85F Max Temp; Pressed at 8 brix (HT SM)
• 75F Max Temp; Pressed ≤ 0º brix (LT LM)
• 85F Max Temp; Pressed ≤ 0º brix (HT LM)

10. Results – Wester Vineyard
• Juice Analysis – after 1st
Pumpover
• Free Guaiacol: 8 ug/L
• Total Guaiacol: 31 ug/L
• Free – 4M Guaiacol : <5 ug/L
• Total – 4M Guaiacol : 9 ug/L

11. Results – Wester Vineyard
• Juice Analysis – after 1st
Pumpover
• Free Guaiacol: 8 ug/L
• Total Guaiacol: 31 ug/L
• Free – 4M Guaiacol : <5 ug/L
• Total – 4M Guaiacol : 9 ug/L
• Wine Analysis – Post Fermentation

12. Results – Robinson Corner & Wester

13. Conclusions & Considerations
• Slow and Low
• Lower Temperature Fermentations
• Ferment Near Dryness
• Use Enological Tools
• Make Complex Wines

14. • Union Wine Company Winemaking and Cellar Staff
• Enartis
• OWB and OWA
Thank You