Understanding the Sensory Influences of Oak in the Production of Smoke-Affected Wines: A Case Study with Cabernet Sauvignon
Jenna A. Fryer; Elizabeth Tomasino · 2025 · Beverages
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated eight smoke-affected wines across three vintages from commercial production to assess how oak influences smoke-related flavors. Each vintage explored a different usage of oak, including oak origin, oak chips with carbon fining, and potential carryover of flavors through reused barrels. Wines were assessed
Abstract by Jenna A. Fryer; Elizabeth Tomasino, Beverages (2025) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.3390/beverages11040122