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
It is with great pleasure we announce and congratulate Lira Souza Gonzaga who will soon be awarded a PhD from the University of Adelaide for her thesis titled Sensory Characterisation of Australian Cabernet Sauvignon Wine Typicity. The external examiners who reviewed...
The ARC Training Centre for Innovative Wine Production was well represented by the Centre's early career researchers (ECRs) at the recent 2021 Crush Symposium. Twelve Centre members presented their latest research to around 150 attendees from university,...
Republished with permission from The University of Adelaide Newsroom One of the many challenges for grape growers posed by climate change is the accelerated rate at which grapes ripen in warmer climates, which can result in poor colour and aroma development. ...