A special threat for wine grapes

New way to identify “smoked” grapes and wines

By American Chemical Society Yoji Hayasaka, Ph.D.—— Bio and Archives--January 23, 2013

Science-Technology | Comments | Back To Full Article

With climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented into bad-tasting wine. Their report on the method for detecting smoke taint in both grapes and wine appears in ACS’ Journal of Agricultural and Food Chemistry.

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