In the summer of 2008, smoke taint became a problem in California.  It has been a problem for years in Australia, which has provided a rich source of knowledge and research on the topic.  The below is from a combination of our own independent research, research conducted by various Australia authorities and institutions, UCDavis, and our own experience.

It has been established that lignins in burning wood break down into small phenols which are then taken up by grapevines and other plants.  Unfortunately, smoke taint character is derived from a whole host of these small phenols, and the smoke taint character, a matrix effect, differs dramatically from that of barrel aging and toasted oak.

Guaiacol and 4-Methylguaiacol

Guaiacol and 4-methylguaiacol do not seem to participate much, if at all, in the sensory phenomenon of smoke taint.  They are merely the best markers we have.   If a wine has not been in contact with oak, Guaiacol and 4-methylguaiacol are reliable indicators of exposure to smoke.

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