New research to help wineries manage smoke taint
Researching new ways to manage smoke taint in grapes
A new project to help Australia’s winemaking industry understand and respond to the impact of taint from bushfire smoke, which includes research from the University of ˲Ʊ, has received $950,000 in Cooperative Research Centre Project (CRC-P) funding from the Federal Government.
Outcomes from the research will provide economic and social benefits to the wine industry, and is part of a broader $2,387,017 million project.
NSW-based Cassegrain Wines is leading the project, with research to be concurrently undertaken at the University of ˲Ʊ’s School of Agriculture, Food and Wine by Professor Kerry Wilkinson, a world leader in smoke taint research.
Professor Wilkinson says the new industry-research project will develop new methodologies and strategies for the Australian wine industry to manage taint from grapes exposed to bushfire smoke.
“Vineyard exposure to smoke can cause significant financial losses as a result of smoke taint, where smoke causes grapes and therefore wine to take on unpleasant smoky and ashy characteristics,” Professor Wilkinson