[2] Wildfires in forested areas tend to burn a lot of wood, releasing volatile phenols into the atmosphere.

These bound phenols, known as glycosides, are likely to be odorless and tasteless until the bond with the sugar is broken during winemaking processes or aging.

[5] There are a number of enological laboratories around the world that can analyze for the presence of these compounds and help potentially affected wineries interpret the results.

[7] There is some anecdotal evidence that smoke taint can also impact the texture of wine, resulting in what some describe as a "hard" finish.

[8] Berries, grape juice and wine can be tested for the presence of volatile phenols indicating smoke taint, the primary markers being guaiacol and 4-methylguaiacol.