Do wildfires alter the flavor of wine? According to the latest research. The most recent study on how wildfires affect wine has shown that the smoke from the flames is having an adverse effect on the grapes used in wine, which can lead to issues in this industry.
The study suggests that volatile compounds found in the smoke of wildfires could be taken up by grapes and cause an unpleasant flavor called “smoke taint” in wines made of affected grapes.
The research, conducted by researchers at the University of California Santa Cruz and published in the Journal of Natural Products, offers guidelines and data for making use of analytical chemistry in order to identify wine and grapes that are affected from smoke taint. The study is based on an examination that included more than 200 wine and grapes from 21 regions of grape production located in California California, and Oregon.
The lead writer Phil Crews, research professor of Chemistry at the University of California, as well as the winemaker as well as owner of a smaller winery, said the severity of the problem with smoke taint was discovered by him following the 2017 Mendocino Complex Fire, when large wineries started rejecting grapes from the region affected by the fire.
“What I discovered was that proper analytical data was not provided to figure out if the grapes or wines were affected by the smoke,” he explained.
Crews discovered that the most effective research into the issue was conducted at the Australian Wine Research Institute (AWRI) where scientists had discovered a variety of substances that can be found in affected wine and grapes and utilized for “biomarkers” of smoke taint. He also observed that many US laboratories utilized for wine production weren’t performing the right tests. The new study was designed by the researcher to apply Australian methods to wine and grapes grown in California as well as Oregon.
“This research is highly valuable, with the potential to save countless dollars, and is increasingly relevant in our world of drought and climate change,” said Eleni Papadakis, a consultant in winemaking “I think I am speaking on behalf of the entire winemaking world when I speak of my excitement and gratitude for the robust research and the evidence-based advice that professor Crews as well as his colleagues have given with this groundbreaking research.
For Fine Dining Lovers. Manuel Choqque grew up in the mountains of the Andes region of Peru and was born to farmers who cultivate potatoes. He remained loyal to his family’s business and has cultivated 90 varieties of potatoes in 2014. However, it’s oca one of the more than 900 Peruvian varieties that Choqque uses to make the wine (via Fine Dining Lovers). Oca’s sugar content that, when maintained in the right conditions it can yield 11%-12 percent ABV wine that prompted Choqque to convert to alcohol. According to Parade, Oca is often described as “the lost crop of the Incas.”
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