Which strategy is used to manage smoke taint?

• A. Gentle handling of grapes
• B. Blending with unaffected wines
• C. Analysis pre-harvest
• D. Low fermentation temperature

Answer: (C)

The idea being tested is preventing taint by checking fruit before it goes into the winery. Analyzing grapes pre-harvest for smoke-taint compounds lets you decide where to harvest from, which fruit to keep, and whether some blocks should be avoided or fruit discarded. This proactive assessment directly reduces taint entering the must, making it the strongest approach to manage smoke taint.

Other options don’t address taint at the source as effectively. Gentle handling helps with avoiding damage that can release compounds, but it doesn’t detect or remove taint already present. Low fermentation temperature can influence extraction to some extent, yet it won’t prevent taint compounds from affecting the wine. Blending with unaffected wines can dilute taint in the final product, but it is a reactive fix after taint exposure or relies on having enough unaffected wine to blend with.