West coast wildfires pose a significant threat to some of the nation’s largest wine producers, as their smoke can damage entire harvests. Now, researchers have made a breakthrough discovery that could help winemakers in identifying grapes that have been tainted by smoke.
Researchers at Oregon State University have successfully identified a class of compounds called thiophenols that contribute to smoke taint, according to an April 16 press release. The research team, in partnership with Washington State University, proved that the presence of thiophenols can indicate ruined harvests and smoky-tasting wine.
