"Rob" > wrote in message
ups.com...
>> I have just finished the primary ferment on one tonne of shiraz.
>> Unfortunately due to the recent bush fires, the wine has a distinct smoke
>> smell and this is very noticeable on the palette. Does anybody have any
>> recommendations re getting the smoke taint reduced or even better
>> removed.
>> Thanks all,
>> Leon
>
> I know of winemakers who get flavors of surrounding trees (like
> eucalypt/gum) in their wines from non-contact transferrence of some
> sort. It just becomes part of the flavor of the wine - what better
> experience of terroir can there be?
>
> I'm guessing that a lot of smoke flavors are going to be large
> molecules that might just fall out during aging. Someone else with
> better chemical knowledge might chime in here to support or refute
> that.
>
> Luckily for you, smoke isn't that off of a flavor in a shiraz. It
> might even show up as a heavier toast on any oak you expose the wine
> to during aging.
>
> Rob
>

Thanks all for your ideas. It would appear that after pressing and allowing
a little time for the lees to settle ( One week ) that the taint has reduced
considerably. I think I will rack the wine early and have another look at
it.

Leon