[attach id=235699 size="large"][/attach]

A study commissioned by the Australian Wine Research Institute has resulted in a successful way of assessing the extent of smoke taint in grapes and wines, according to an article in the Journal of Agricultural and Food Chemistry.

The method developed by the research team works by measuring the quantity of glycosidic grape metabolites which are created by the major volatile phenols present in smoke.

“The method was confirmed to be of sufficient sensitivity and reliability to use as a diagnostic assay,” the article reports.

Testing for smoke taint already exists, but it does not always prove effective.

Bushfires are an annual threat to vineyards in Australia. ( http://Decanter.com )

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.