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Smoke Taint in Grapes and Wine

Researchers, vintners share experiences and knowledge at UC Davis seminar.
Feb 2010 Issue of Wine Business Monthly
Wildfires during the summer of 2008 cast a pall of smoke over several California winegrowing regions that lingered up to three weeks in some vineyards. Maturing grapes exposed to smoke compounds produced wines with varying degrees of smoke taint that California winemakers tried to mitigate on a larger scale than in any previous vintage. Growers and winemakers in Australia have faced smoke taint issues from wild­fires over the past decade, and smoke problems and mitigation have been research...
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