With the current fires burning across the state of California many wine makers and growers are having major concerns with this year’s harvest.
We have received multiple inquiries on smoke taint analysis on berries and wine and have decided to pivot resources from our food safety lab to further assist our community. We validated a method to detect guaiacol and 4-methylguaiacol down to approximately 0.5 ug/kg (PPB) and have started processing many samples with quick turn around times.
From Napa to Monterey, Lodi to Santa Barbara and Paso to Ventura, where ever you are, we are here to help.
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