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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/cd1ab5c68618b6d863c086db4296c864?ref=outlook-calendar
SUMMARY:L’odore di fumo (Smoke Taint) Part1
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Smoke Taint
L’odore di fumo



Now we turn to everybody's favorite topic, smoke taint. I'm dating this one. This is February of 2022 and this is what we know now, but this is a real moving target and I'll have to replace this within a year, I'm sure, if not sooner as we're learning things all the time.
So anything that I got to be involved in was an International Smoke Taint Working Group that we created out of the postmodern winemaking symposium In December of 2017. And these are all the people that I've been working with, a great privilege. I have to say that I haven't seen this level of cooperation since the 70s. It used to be, you know, you've got to understand that we weren't making anything except, you know, port and sherry. Until the late 60s, we didn't know anything about microbiology. And so there was this spirit of cooperation that everybody was impressed with in the wine industry in the 70s. And then as people sort of started to get it together, they kind of...

https://www.learndesk.us/class-it/6027103176753152/lesson/cd1ab5c68618b6d863c086db4296c864?ref=outlook-calendar
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