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Frost taint

Frost Taint (or Rose Taint as it is also known) has become a common issue in cooler regions, where even a short frost event
can harm the vine and result in aroma modification of the wine. Leaves and petioles contribute the highest negative aroma
impact associated with frost taint, so it is important to process fruit with very low Material Other than Grape (MOG).
The following recommended fruit processing techniques can help reduce the aroma impact; hand harvesting fruit, machine
harvest with a selective harvester, leaf removal before harvest date (leaf blower or by hand), and sorting fruit. The key is
to remove MOG.


For post-fermentation frost taint issues, there are many approaches to “fix” or help mask the off characters associated
with fruit harvested after a frost episode. The tool with the biggest impact is the use of oak. Using a higher toasted oak
with aromatics and sweet character will help to not only mask green character but will also mask your unwanted aromatics
(floral, rose water, potpourri, fruity and citrus).

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