Tag Archives: Oregon State University

Researchers Identify the Real Compounds Linked to Smoke Taint in Wine, Grapes

Posted on June 23, 2022 by Joel Whitaker

An Oregon State University-led research team has discovered a class of compounds that contribute to smoke taint in wine and grapes. “This is a critically important for winemakers who are increasingly dealing with the impact of wildfire smoke on their … Continue reading →

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Oregon State Researchers Probe Impact of Smoke on Wine

Posted on October 21, 2020 by Joel Whitaker

Oregon State University scientists have analyzed nearly 500 samples of wine and grapes from throughout Oregon in recent weeks, to better understand the impact of wildfire smoke on wine. Grapes absorb smoke from the fires and at high enough levels … Continue reading →

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