Man that liquid smoke is some kinda powerful and all I have ever seen is Hickory. a Bottle cap full in ten pounds of sausage makes "smoked sausage". I'd be using drops in wine....fact is, I don't think I would try it! We got carried away one year with liquid smoke and made a batch of HICKORY sausage...could not hardly taste the meat....but a couple of links in a BIG pot of beans made good eating...but even the toots smelled like hickory!!