The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine

由于葡萄园暴露在烟雾中，葡萄和葡萄酒受到污染，导致产品质量下降，并给整个澳大利亚的葡萄和葡萄酒生产商造成重大经济损失。考虑到许多澳大利亚葡萄酒产区靠近灌木丛和森林地区，而且预计温暖、干燥的气候条件将持续下去，预计未来葡萄园烟雾暴露的发生率将会增加。该项目旨在建立可供行业使用的葡萄和葡萄酒生产方法，以抵消烟雾对葡萄和葡萄酒成分的影响，并将成品酒中的烟雾污染降至最低；对葡萄种植者和葡萄酒生产商具有明显的经济效益。

Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is expected to increase in the future. The project aims to establish grape and wine production methods which can be employed by industry to counter the effects of smoke on grape and wine composition, and to minimise smoke taint in finished wine; with clear economic benefits for grape-growers and wine producers.