Life Sciences Commons^™

Effect Of Smoke In Grape And Wine Production, Kristen Brodison

Bulletins 4000 -

Smoke exposure of grapevines and the development of smoke-related characteristics in the resulting wines is an increasing issue for the wine industry. As Australia faces a warming climate with more bushfires, smoke exposure in vineyards is becoming more regular.

Wines made from grapes exposed to smoke during sensitive growth stages can exhibit aromas and flavours resembling smoked meat, disinfectant, leather, salami and ashtrays. Where unfavourable smoke characteristics are detected by consumers at high concentrations the wine may be unpalatable. Unsalable wines result in financial losses for producers with costs flowing on to wine brands, market presence and future sales.

Few …