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 funded by
Related research projectsSearch all research projects
Find out how we can help you.
Find answers to our most frequently asked questions on research projects, commercial opportunities, organisations and more.
Still have questions or have feedback on the site? Please get in touch by completing our enquiry form.