Solving smoke taint: Overcoming the impacts of vineyard exposure to smoke

葡萄园暴露在森林大火的烟雾中会污染葡萄，造成重大的收入损失，烟雾，灰烬的特征使葡萄酒无法销售。因此，烟雾污染仍然是葡萄酒行业生存的持续威胁。该项目旨在通过建立葡萄酒行业的能力来预测、减轻和应对与葡萄园烟雾暴露相关的风险，从而保障葡萄和葡萄酒的质量。预期的结果包括建立葡萄吸收烟雾化合物的机制以及影响其对葡萄酒感官影响的因素。为检测和减轻烟雾污染的创新和跨学科战略的发展将为澳大利亚葡萄酒行业带来重要的经济效益。

Vineyard exposure to bushfire smoke can taint grapes, causing significant revenue losses where smoky, ashy characters render wine unsaleable. Smoke taint therefore remains an ongoing threat to the viability of the wine industry. This project aims to safeguard grape and wine quality by building the wine industry’s capacity to predict, mitigate and respond to risk associated with vineyard smoke exposure. Expected outcomes include establishing the mechanism by which smoke compounds are taken up by grapes and the factors that influence their sensory impact on wine. The development of innovative and interdisciplinary strategies for detecting and alleviating smoke taint will deliver important economic benefit to the Australian wine sector.