Abstract
Vineyards affected by smoke from wildfires may result in wines with undesired sensory properties. This study aimed to evaluate the aeration efficiency to ameliorate the chemical and sensory properties of smoke-tainted must and wine. Smoke-affected musts and wines were treated by aeration at different air flow and duration process conditions. Treated wines at intermediate aeration conditions (3 L min-1 – 4.5 h; 8 L min-1 – 0.67 h) yielded significantly lower concentrations of m-cresol, 4-methylguaiacol and guaiacol and exhibited a less intense smoke aroma and flavour compared with untreated must and wine. Aeration using the appropriate process conditions can diminish smoke taint in wine.
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