ETS Laboratories offers Wildfire Impact testing on both Berry and Wine Samples. Wildfire impacts in grapes and wines are caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries. They eventually end up in wine where they can cause unwanted flavors. These off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, are usually long lasting and linger on the palate even after the wine is swallowed. The current testing options are outlined below.

Berry Samples:

  1. Basic Volatile Markers - $190 per sample

    1. https://www.etslabs.com/analyses/%23JSMOKEB

      1. Guaiacol

      2. 4-Methylguaiacol

  2. Extended Volatile Markers - $235 per sample

    1. https://www.etslabs.com/analyses/%23JEXTSMOKEQB

      1. Guaiacol

      2. 4-Methylguaiacol

      3. o-cresol, p-cresol, m-cresol (and their sum)

      4. Phenol

      5. Syringol

      6. 4-Methylsyringol

    2. This test allows a better assessment of smoke impact than the basic volatile panel, but doesn't give any information about "bound/glycosylated" forms.

  3. Glycosylated Markers - $295 per sample

    1. https://www.etslabs.com/analyses/%24JGLYSMOKEQB

      1. Guaiacol rutinoside

      2. 4-Methylguaiacol rutinoside

      3. Cresol rutinoside

      4. Phenol rutinoside

      5. Syringol gentiobioside

      6. 4-Methylsyringol gentiobioside

    2. These are the main glycosylated/"bound" forms of the volatile markers listed in the extended panel. They are solely originating from grapes and are NOT influenced by contact with oak. Glycosylated smoke compounds are not odor active, but are considered to contribute the lingering unpleasant aftertaste often experienced with impacted wines. It is possible that they slowly hydrolyze, releasing volatile "free" forms causing smoke flavors to become more obvious with time

  4. Extended Volatile and Glycosylated Markers Panel - $460 per sample

    1. https://www.etslabs.com/analyses/%23JCOMBSMOKEQB

    2. A combination of the Extended Volatile and Glycosylated Markers panels (2&3). This represents a significant discount to running each of these panels independently.

Wines (including micro-ferments):

  1. Basic Volatile Markers - $150 per sample

    1. https://www.etslabs.com/analyses/%23SMOKEQ

      1. Guaiacol

      2. 4-Methylguaiacol

    2. This test works well to screen unoaked wines for smoke impact. If you want to go beyond these basic markers especially with (moderately) oaked wines, best is to do BOTH tests described below

  2. Extended Volatile Markers - $195 per sample

    1. https://www.etslabs.com/analyses/%23EXTSMOKEQ

      1. Guaiacol

      2. 4-Methylguaiacol

      3. o-cresol, p-cresol, m-cresol (and their sum)

      4. Phenol

      5. Syringol

      6. 4-Methylsyringol

    2. This test allows a better assessment of smoke impact than the basic volatile panel , including with samples from so-called "neutral" barrels, but doesn't give any information about "bound/glycosylated" forms.

  3. Glycosylated Markers - $265 per sample

    1. https://www.etslabs.com/analyses/%24GLYSMOKEQ

      1. Guaiacol rutinoside

      2. 4-Methylguaiacol rutinoside

      3. Cresol rutinoside

      4. Phenol rutinoside

      5. Syringol gentiobioside

      6. 4-Methylsyringol gentiobioside

    2. These are the main glycosylated/"bound" forms of the volatile markers listed in the extended panel. They are solely originating from grapes and are NOT influenced by contact with oak. Glycosylated smoke compounds are not odor active, but are considered to contribute the lingering unpleasant aftertaste often experienced with impacted wines. It is possible that they slowly hydrolyze, releasing volatile "free" forms causing smoke flavors to become more obvious with time.

  4. Extended Volatile and Glycosylated Markers Panel - $415 per sample

    1. https://www.etslabs.com/analyses/%23COMBSMOKEQ

    2. A combination of the Extended Volatile and Glycosylated Markers panels (2&3). This represents a significant discount to running each of these panels independently.

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