Overcoming taint from vineyard exposure to bushfire smoke
Bushfire frequency and severity have increased due to climate warming. Taint, from vineyard exposure to smoke, remains an issue of major concern for grape and wine producers worldwide, and an ongoing threat to long-term economic viability, despite significant scientific progress over the past decade.
In this project, field trials will occur in Australian and USA vineyards to:
- evaluate sensors and develop methods for monitoring vineyard smoke exposure
- identify physiological factors that influence smoke uptake by grapevines
- build on current work to develop strategies for mitigating/remediating the sensory effects of smoke taint
Producers will benefit from faultless wines and consumers can enjoy wines uncompromised by smoke taint
Key outputs from this project
K Wilkinson, R Ristic, C Szeto, DL Capone, L Yu, D Losic (2022) Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine. Australian Journal of Grape and Wine Research, 28 (3), 500-507, DOI 10.1111/ajgw.12548
M Modesti, C Szeto, R Ristic, W Jiang, J Culbert, C Catelli, F Mencarellhttps://doi.org/10.1111/ajgw.12548i, P Tonutti, K Wilkinson (2021), Amelioration of smoke taint in Cabernet Sauvignon wine via post-harvest ozonation of grapes. Beverages, 7 (3), 44, DOI 10.3390/beverages7030044
M Modesti, C Szeto, R Ristic, W Jiang, J Culbert, K Bindon, C Catelli, F Mencarelli, P Tonutti, K Wilkinson (2021) Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes. Molecules, 26 (6), 1798, DOI 10.3390/molecules26061798
C Szeto, R Ristic, D Capone, C Puglisi, V Pagay, J Culbert, W Jiang, M Herderich, J Tuke and K Wilkinson (2020) Uptake and glycosylation of smoke-derived volatile phenols by Cabernet sauvignon grapes and their subsequent fate during winemaking. Molecules, 25, 3270, DOI 10.3390/molecules25163720
ON THIS PAGE
Andres Experience at Terclim 2022 | Bordeaux, France
By Andres Zhou Tsang I am sure many of the ARC Training Centre Members have very fond memories of the 13th International Terroir Congress, taking place in Adelaide back in 2020, which connected grape and wine scientists and industry leaders from all over...
Delaying grapes from ripening results in more flavoursome wine
Republished with permission from The University of Adelaide Newsroom Researchers from the University of Adelaide have crunched the data on the best methods to delay grapes ripening on the vine, leading to better quality wine. “Our research focused on three...
Meet Isara Vongluanngam – PhD student in the ARC TC IWP
Could you tell us a bit about yourself and your academic background? Hello, I am Isara Vongluanngam from Bangkok, Thailand. My education background is in Food Technology, (Chulalongkorn University, Thailand). During my study there, I had an internship opportunity at...