Wildfires can make your California red wine taste like an ashtray. These scientists want to stop that

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Wildfires can make your California red wine taste like an ashtray. These scientists want to stop that
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The U.S. West Coast produces over 90% of America’s wine, but the region is also prone to wildfires — a combustible combination that spelled disaster for the wine industry in 2020 and one that scien…

By ANDREW SELSKY | Associated Press

The U.S. government is funding their research with millions of dollars. Wineries are also taking steps to protect their product and brand. Oregon State University students show Pinot noir grapes at the university’s vineyard near Alpine, Ore. Show CaptionWinemakers around the world are already adapting to climate change, including by moving their vineyards to cooler zones and planting varieties that do better in drought and heat. Wildfires pose an additional and more immediate risk being tackled by scientists from Oregon State University, Washington State University and the University of California, Davis.

They found sulfur-containing compounds, thiophenols, in the smoke-impacted wine and determined they contributed to the ashy flavor, along with “volatile phenols,” which Australian researchers identified as factors more than a decade ago. Bush fires have long impacted Australia’s wine industry. Up in Washington state, Collins confirmed that the sulfur compounds were found in the wine that had been exposed to smoke in the Oregon vineyard but weren’t in samples that had no smoke exposure.

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