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Smoke Taint Markers


Understand the potential impact of smoke on hops, grapes and wine.

We have expanded our Smoke Taint capabilities to optionally include 5 additional compounds in addition to the primary volatile phenolic markers (Guaiacol and 4-Methylguaiacol), detected at approximately 0.5 ug/kg (PPB). Our expanded panel now includes the following:

  • Guaiacol

  • 4-methylguaiacol

  • 2,6-Dimethoxyphenol (Syringol)

  • 4-Methyl-2,6-Dimethoxyphenol (4-Methylsyringol)

  • o-Cresol

  • m-Cresol

  • p-Cresol

We continue to have the capability of testing for Free Markers and/or Total Markers. Testing for Free Markers quantifies the tested compounds (primary or expanded panel) that are readily available in the product/substrate. This is a great starting point to get an understanding of what is readily available in hops, berries, juice, microferments, and wine (we can test for all of these). Many in the industry seem to be able to correlate the Free portion to the resulting values in the finished product. Testing for Total Markers quantifies the compounds that are both free in the products/substrate as well as those that have been bound in the skins, juice, and cells of the product/substrate and may eventually become free. This can help predict the "worst case scenario" for finished products. Through the testing of Free and Total (a comprehensive test) a client can get a deep understanding of the ratio between free and bound smoke taint compounds.

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