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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 )