What You Need to Know
Combustion of cellulose and lignin in grapevine wood releases guaiacol (smoky) and syringol (spicy) compounds, while residual sap contributes fructose-derived furans and grape-specific tannins.
Produces a lighter, fruitier smoke than hardwoods, ideal for delicate proteins and Mediterranean ingredients.
Key Parameters
Temperature
90°C
50°C - 120°C
Time
1 hour
30 minutes - 2 hours
Equipment
Grapevine woodSmoker or charcoal grillMeat thermometer
Steps
- 1.
Provençal smoked lamb (Southern France): Balances gaminess with floral smoke
- 2.
Tuscan smoked pecorino (Italy): Adds complexity to sheep's milk cheese
The Science
Primary Reaction
Pyrolysis of lignocellulosic material