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Smoke taint

When vineyards and grapes are exposed to smoke it can result in wines that are smoky, burnt, ashy or medicinal, which provoke a negative response in consumers. The main goal of this project is to determine the link between grape compositional and wine sensory data and prepare a stock of experimental wines for future work, from grapes exposed to smoke during the 2019-20 bushfires in south-eastern Australia.

The project will develop rapid analysis methods to classify degree of smoke taint in grapes and wine and use information to assist harvest decisions at low to moderate levels of smoke exposure for Shiraz, Chardonnay and Pinot Noir.

Project date

1 Jul 2020-30 Jun 2022

Principal investigator

Schmidtke, Leigh

Research organisations

Charles Sturt University (CSU)

Project funded by

Multiple industries
Fruits Other rural industries Wine

Wine Australia

Wine Australia helps foster and encourage profitable, resilient and sustainable Australian winegrape and wine businesses by investing in research and …

Multiple industries
Fruits Other rural industries Wine
  • Location

    Australia

  • Organisation type

    Research funding body

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