How Wines Become Smoke Tainted When smoke lingers over a vineyard site, the smoke carries aromatic volatile phenol compounds, including guaiacol, 4-methylguaiacol, o-cresol, p-cresol, and m-cresol (AWRI Jan. 2021). These aromatic compounds can potentially get absorbed by both the vine leaves and fruit at any stage of growth. The onset of veraison and post-veraison tend […]