VASCM: Sous Vide smoke taint hack

[Santa Cruz Mountain Vineyard]

Hi all, 

This method is a qualitative way to test a sample quickly, and it
definitely does work if you have definite levels of smoke taint. It
won't work for crop insurance or perhaps even a contract dispute, but we
found it remarkably effective. 

We recently took two Cabernet Sauvignon samples, one from off of Bear
Creek Road and one from up above Cupertino and applied this method. The
one above Cupertino was fruity and bright. The one off of Bear Creek
Road was like opening a bag of bar-b-qued potato chips. Seriously smoky
in both nose and mouth. We also ran a known smoke taint sample from
south Monterey County that was not off the charts, but confirmed by a
lab. That had a definite "ash tray" character using this method. 

So take this for what it is and realized that "Absence of evidence is
not evidence of absence". In other words, if it comes out smelling nice
it doesn't mean you are in the clear, but if it's bad then it's clearly
bad. 

Good luck out there! 

- Jeff 

SOUS VIDE SMOKE TAINT HACK 

SAME DAY sample to taste protocol 

INGREDIENTS

	* 

Surplus amounts of fruit in question (1 bucket/FYB per sample) 
	* 

Neutral spirit (>100 proof) 

HARDWARE

	* 

1-gallon Ziploc freezer bags 
	* 

Strainer (if desired) 
	* 

Graduated cylinder or other liquid measuring glassware/plasticware 
	* 

Sous vide bath 
	* 

Scale 

PROCEDURE

	* 

Preheat sous vide to 150F 
	* 

Destem berries into desired Ziploc bags 
	* 

Crush berries in bag to release juice 
	* 

Separate juice from solids by pouring juice through strainer into
graduated cylinder 
	* 

Weigh solids left in bag and measure volume of juice in graduated
cylinder, note ratio 
	* 

Add neutral spirit to bring juice to 10% alcohol by volume 
	* 

Recombine a known quantity of solids (0.5 or 1.0 kg) with the
appropriate amount of liquid per the noted ratio in step 4, in the
freezer bag 
	* 

Place sample(s) into sous vide bath, start 4-hour timer when temperature
recovers to 150. 
	* 

Remove from sous vide, cool. (cold water bath optional to accelerate
assuming good bag seal) 
	* 

POUR off the liquid (don't press/squeeze bag - might alter alc %), using
strainer if necessary 
	* 

Taste, evaluate life choices. 

-- 
Jeff Emery - Proprietor / Winemaker
Santa Cruz Mountain Vineyard
334 A Ingalls St
Santa Cruz, CA 95060
831-426-6209
www.santacruzmountainvineyard.com [1] 

Links:
------
[1] http://www.santacruzmountainvineyard.com
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