Which strategy is effective in reducing smoke taint through grape handling?

• A. Analysis pre-harvest
• B. Gentle handling of grapes
• C. Low fermentation temperature
• D. Flash détente, reverse osmosis

Answer: (B)

Smoke taint in wine arises when compounds from smoke are absorbed through grape skins. How the fruit is handled after harvest directly affects how much taint gets into the juice. Gentle handling minimizes berry bruising and skin rupture, which reduces the extraction and transfer of smoky compounds during crushing and pressing. It also makes sorting easier so heavily smoke-affected berries can be removed before processing, further lowering taint in the must. The other options don’t focus on the handling stage: pre-harvest analysis won’t prevent taint uptake, low fermentation temperature changes extraction but doesn’t limit taint already associated with the grapes, and post-press processing like flash détente or reverse osmosis addresses taint after juice has been made rather than during grape handling.