Description
A traditional smoking method using pruned grapevines to impart fruity, tannic smoke flavors to foods.
Technical
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.
Culinary Significance
Produces a lighter, fruitier smoke than hardwoods, ideal for delicate proteins and Mediterranean ingredients.
Science
Primary Reaction
Pyrolysis of lignocellulosic material
Parameters
Temperature
90°C optimal
50°C to 120°C range
Temperature range for smoking
Time
1 hour
30 minutes – 2 hours
Equipment
Grapevine woodSmoker or charcoal grillMeat thermometer