## 1 Introduction  
The exposure of grapevines to smoke during the critical period between veraison and harvest can result in the uptake and accumulation of volatile phenols and their glycoconjugates in grape berries, which can negatively affect the composition and sensory properties of wines [1, 2, 3]. Once absorbed, volatile phenols from smoke are rapidly glycosylated and stored in the skin and pulp of grape berries [4, 5]. During winemaking, many of these glycoconjugates are hydrolyzed back into their free active forms where they can impart their unpleasant'smoky' aromas, with a large proportion of the glycoconjugate pool remaining in the final wine [5, 6, 7, 8]. Furthermore, the in-mouth hydrolysis of volatile phenol glycoconjugates has also been shown to occur, which may further impact the flavor and afterstance of smoke-tainted wines [9, 10]. The degree of smoke taint in the final wine depends on several factors, including the timing and duration of smoke exposure and winemaking practices such as yeast selection and skin contact time during fermentation [3; 6; 11; 12]. Some techniques have been investigated to mitigate the effects of grapevine smoke exposure in-field and to find methods for ameliorating smoke taint in the final wine. The research by [PERSON] et al. [2] found that a foliar application of kaolin resulted in significantly lower glycoconjugate levels in Merlot grapes following smoke exposure compared to the control; however, no significant differences were found for Sauvignon Blanc and Chardonnay grapes. Further research by [PERSON] et al. [13] found that applying an artificial grape cuticle one week prior to the application of smoke can significantly impede the uptake of smoke-derived volatile phenols. In other research, [PERSON] et al. [12] found that in-canopy misting partially reduced the uptake of smoke-derived volatile phenols by grapes; however, it was not significant enough to readily influence the concentration of volatile phenols and the negative sensory characteristics associated with smoke taint in the final wine. For the amelioration of smoke taint in wine, [PERSON] et al. [14] found that reverse osmosis and solid-phase adsorption effectively reduced the concentrations of smoke-derived volatile phenols. Hence, the negative sensory attributes of smoke taint. Further research also found that the treatment of smoke-affected wines with activated carbon was also effective in reducing volatile phenol concentrations and the intensity of smoke-related sensory attributes [15]. However, both activated carbon and reverse osmosis treatments were ineffective at reducing the levels of volatile phenol glycoconjugates. Consequently, over time, the concentration of free volatile phenols and, hence, smoke-related sensory characteristics may increase due to the gradual hydrolysis of glycoconjugates [14; 15]. Therefore, to effectively ameliorate smoke taint in wine, it is necessary to reduce both free volatile phenols and their bound glycoconjugates to prevent the gradual return of negative'smoky' characteristics. Aroma is one of the most important quality attributes for wine. While thousands of volatile compounds have been identified, which contribute to the complexity and varietal character of wine, in the case of smoke taint, they can attribute undesirable characteristics such as'smoky', 'ash' and'medicinal' aromas and flavors [8; 14; 16; 17]. To assess the levels of the smoke compounds (both volatile phenols and their glycoconjugates), growers and winemakers are required to send samples of grapes and/or wines to commercial laboratories or conduct mini harvests to perform a sensory analysis. However, the high cost associated with laboratory testing may prevent this form of analysis for many producers, and a sensory analysis is time-consuming and may not allow for timely actions within the time constraints of a vintage [4; 18]. There is, therefore, a need for a rapid and affordable alternative method for assessing smoke contamination.