Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke.
Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke.
This development is significant for winemakers who have struggled to combat the impact of smoke on grapes at a time when climate change is leading to an increase in the number and severity of wildfires, the researchers said.
“These findings provide new avenues for research to understand and prevent smoke taint in grapes,” said Elizabeth Tomasino, an associate professor of enology at Oregon State. “They also will help provide tools for the grape and wine industries to quickly make decisions about whether to harvest grapes or make wine following a smoke event.”
The findings, made in conjunction with researchers at Washington State University, were just published in the journal Food Chemistry Advances. Tomasino also discussed the findings in June at the American Society for Enology and Viticulture national conference in San Diego.
Read more at Oregon State University
Photo: Pinot noir grapes at Oregon State University's Woodhall Vineyard undergoing smoke experiments. Credit: Sean Nealon.
