Anita Oberholster's guest appearances

Anita Oberholster

The Inside Winemaking Podcast with Jim Duane

XChateau Wine Podcast

Looking Into Wine

Jason Moore

Laura Barrett

Steve Matthiasson

Ashley Anderson

Mel Brooks

Aaron Miller

Fred Merwarth

Rod Phillips

Michael Evans

Russell Bevan

Josh Jacobsen

Matt Iaconis

Tegan Passalacqua

Bill Nesto

Frances Di Savino

OwlTail

Welcome to the first episode of the second season of the Looking Into Wine Podcast, is so good to be back - Mattia Today’s guest is the Associate Specialist in Cooperative Extension in Enology for the University of California UC Davis Anita Oberholster. Today she is here to spotlight the incredibly growing concern that is Smoke taint. In recent years she has focused her attention on Smoke Taint leading field and laboratory research on the topic and working with international researchers to fight this catching problem. In 2020 alone a series of wildfires ravaged parts of Northern California, blanketing much of the West Coast with smoke. This came on the heels of major fire events during the previous three years that burned nearly 3.8 million acres in California alone. Meanwhile, Australia suffered devastating fires in 2019 and 2020 that affected Queensland, New South Wales, South Australia and Victoria.  And this year 2021 fires are sprawling around the world from California to France and parts of southern Europe. As the wine world acclimates to changes in weather patterns, the term “fire season” has become akin to hail in Burgundy and bone-chilling winters in Germany. Like harvests ruined by cold, wet, and disease, harvests in fire riddled regions face unique challenges Smoke Taint – what it is and how it affects grapes and wine.Smoke taint is one such adulteration. When wildfires strike, the residue of the smoke can settle on grapevines, leaving a film of volatile phenolic compounds. Where many wines flavours are derived from grapes’ phenolics, these compounds are unwelcome intruders. And they infiltrate the grape skin, forming bonds with the sugars just inside the skins. These resulting molecules are called glycosides. The compounds in smoke primarily responsible for the taint are the free volatile phenols that are produced when the wood is burnt. These can be absorbed directly by grapes and can bind to grape sugars to give glycosides that have no smoky aroma. Often these glycosides are described as smoke taint precursors. During fermentation (and also over time in barrel or bottle) these glycosides can break apart, releasing the volatile phenols into the must or wine, and allowing the smoky flavour to be perceived. These glycosides can also release the volatile phenols in the mouth during the drinking of wine, which may contribute to the perception of smoke taint.As promised the here are the links to further readings: California UC Davis https://wineserver.ucdavis.edu/industry-info/viticulture-resources/wildfire-impact-ca-grapesAustralia Wine Institute https://www.awri.com.au/industry_support/winemaking_resources/smoke-taint/Remember to hit the follow the podcast and as always if you have found listening to this podcast valuable, leave a review! We would love you hear from you! Reach us on: Instagram     lookingintowineTwitter Mattia ScarpazzaMail Info@mattiascarpazza.com

Welcome to the first episode of the second season of the Looking Into Wine Podcast, is so good to be back - Mattia Today’s guest is the Associate Specialist in Cooperative Extension in Enology for the University of California UC Davis Anita Oberholster. Today she is here to spotlight the incredibly growing concern that is Smoke taint. In recent years she has focused her attention on Smoke Taint leading field and laboratory research on the topic and working with international researchers to fight this catching problem. In 2020 alone a series of wildfires ravaged parts of Northern California, blanketing much of the West Coast with smoke. This came on the heels of major fire events during the previous three years that burned nearly 3.8 million acres in California alone. Meanwhile, Australia suffered devastating fires in 2019 and 2020 that affected Queensland, New South Wales, South Australia and Victoria. And this year 2021 fires are sprawling around the world from California to France and parts of southern Europe. As the wine world acclimates to changes in weather patterns, the term “fire season” has become akin to hail in Burgundy and bone-chilling winters in Germany. Like harvests ruined by cold, wet, and disease, harvests in fire riddled regions face unique challenges Smoke Taint – what it is and how it affects grapes and wine. Smoke taint is one such adulteration. When wildfires strike, the residue of the smoke can settle on grapevines, leaving a film of volatile phenolic compounds. Where many wines flavours are derived from grapes’ phenolics, these compounds are unwelcome intruders. And they infiltrate the grape skin, forming bonds with the sugars just inside the skins. These resulting molecules are called glycosides. The compounds in smoke primarily responsible for the taint are the free volatile phenols that are produced when the wood is burnt. These can be absorbed directly by grapes and can bind to grape sugars to give glycosides that have no smoky aroma. Often these glycosides are described as smoke taint precursors. During fermentation (and also over time in barrel or bottle) these glycosides can break apart, releasing the volatile phenols into the must or wine, and allowing the smoky flavour to be perceived. These glycosides can also release the volatile phenols in the mouth during the drinking of wine, which may contribute to the perception of smoke taint. As promised the here are the links to further readings: California UC Davis <a href="https://wineserver.ucdavis.edu/industry-info/viticulture-resources/wildfire-impact-ca-grapes" rel="noopener nofollow" target="_blank">https://wineserver.ucdavis.edu/industry-info/viticulture-resources/wildfire-impact-ca-grapes</a> Australia Wine Institute <a href="https://www.awri.com.au/industry_support/winemaking_resources/smoke-taint/" rel="noopener nofollow" target="_blank">https://www.awri.com.au/industry_support/winemaking_resources/smoke-taint/</a> Remember to hit the follow the podcast and as always if you have found listening to this podcast valuable, leave a review! We would love you hear from you! Reach us on: Instagram lookingintowine Twitter Mattia Scarpazza Mail <a href="mailto:Info@mattiascarpazza.com">Info@mattiascarpazza.com</a>

What is Smoke Taint and how does it affect wines with Anita Oberholster UC Davis California

This episode features Dr. Anita Oberholster, Associate Specialist Cooperative Extension in Enology from UCDavis. Anita did her PhD at the Australian Wine Research Institute and earned her degree from Adelaide University. As extension enologist at UCDavis, Anita brings research and developments from the Dept. of Viticulture and Enology to the wine industry and continually interacts with its stakeholders. Our conversation covers Red Blotch Associated Virus, winery sanitation, and smoke taint. In order to reach the industry while we are sheltering in place the Dept of V&amp;E has created and new program with former podcast guest, Dr Dave Block, called “Office Hours with Dave and Anita” and will be held over Zoom on Tuesdays from 2-3 PM PST. LINKS AND RESOURCES MENTIONED IN THIS EPISODE   Anita’s webpage at UCDavis   Office Hours with Dave and Anita   This podcast is brought you by Scott Laboratories -- For over 85 years, Scott Labs has been the leader in providing the North American wine and beverage industry with innovative solutions and products, including fermentation goods, filtration and filter media, equipment, packaging and cork products, and laboratory services. They recently published their annual Winemaking Handbook which is now available for download. Hard copies are also available to be shipped upon request.   2020 Winemaking Handbook   Place your harvest order at www.scottlab.com or by calling (707) 765-6666   Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal link at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

This episode features Dr. Anita Oberholster, Associate Specialist Cooperative Extension in Enology from UCDavis. Anita did her PhD at the Australian Wine Research Institute and earned her degree from Adelaide University. As extension enologist at UCDavis, Anita brings research and developments from the Dept. of Viticulture and Enology to the wine industry and continually interacts with its stakeholders. Our conversation covers Red Blotch Associated Virus, winery sanitation, and smoke taint. In order to reach the industry while we are sheltering in place the Dept of V&amp;E has created and new program with former podcast guest, <a href="https://www.insidewinemaking.com/082" rel="noopener nofollow" target="_blank">Dr Dave Block</a>, called “Office Hours with Dave and Anita” and will be held over Zoom on Tuesdays from 2-3 PM PST. LINKS AND RESOURCES MENTIONED IN THIS EPISODE <ul> <li> <a href="https://wineserver.ucdavis.edu/people/anita-oberholster#/" rel="noopener nofollow" target="_blank">Anita’s webpage at UCDavis</a> </li> <li> <a href="https://www.winebusiness.com/news/?dataId=229670&amp;go=getArticle" rel="noopener nofollow" target="_blank">Office Hours with Dave and Anita</a> </li> </ul> This podcast is brought you by <a href="https://scottlab.com/" rel="noopener nofollow" target="_blank">Scott Laboratories</a> -- For over 85 years, Scott Labs has been the leader in providing the North American wine and beverage industry with innovative solutions and products, including fermentation goods, filtration and filter media, equipment, packaging and cork products, and laboratory services. They recently published their annual Winemaking Handbook which is now available for download. Hard copies are also available to be shipped upon request. <ul> <li> <a href="https://scottlab.com/content/files/Documents/Handbooks/WinemakingHandbook2020.pdf" rel="noopener nofollow" target="_blank">2020 Winemaking Handbook</a> </li> <li> Place your harvest order at <a href="http://www.scottlab.com/" rel="noopener nofollow" target="_blank">www.scottlab.com</a> or by calling (707) 765-6666 </li> </ul> Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal link at the bottom of the <a href="https://www.insidewinemaking.com/" rel="noopener nofollow" target="_blank">Inside Winemaking homepage</a>.  Every small donation is helpful.   <a href="https://itunes.apple.com/us/podcast/inside-winemaking-podcast/id906249753?mt=2" rel="noopener nofollow" target="_blank">The Inside Winemaking Podcast on iTunes</a> <a href="http://www.stitcher.com/podcast/inside-winemaking-with-jim-duane" rel="noopener nofollow" target="_blank">And Stitcher Radio Too</a>

Ep. 108: Anita Oberholster - UCDavis Cooperative Extension