Detecting smoke taint in wines (IMAGE) University of California - Santa Cruz Caption Wildfires produce volatile phenols which accumulate in grapes as phenol glycosides and give rise to unpleasant “smoke taint” in wines. Chemical analysis to quantify biomarkers in grapes and wine can be used to assess the likelihood of smoke taint. Credit Image credit: Crews et al., J. Nat. Prod. 2022 Usage Restrictions For use only with news coverage of this research License Original content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.