Researchers discover compounds contributing to smoke exposure effects in wine and grapes
A research team including WSU scientists has discovered a class of compounds that contribute to smoke impact in wine and grapes.
smoke taint
Grape vines exposed to smoke to test taint from wildfires
Wine grapes may appear fine after a harsh wildfire season. But if grapes have smoke taint, the finished wine may taste and smell awful – an unpleasant surprise for growers and wine lovers alike.
“The aroma you get from smoke taint in wine is not a pleasant campfire aroma,” said Tom Collins, Washington State University Tri-Cities assistant professor of viticulture and enology. “The best-case comparison is smoked fish, but it can be more like ash tray.”
Voice of the Vine – September 2015
Optical grape sorter, Washington wine industry growth, smoke taint on grapes, earliest Washington grape harvest ever, Congressmen visit Wine Science Center, winery tours, Cheers!
