Researchers at Oregon State University started developing innovative ways in protecting the USA's multi-billion dollar wine industry from wildfire smoke after receiving a grant. Wildfires emit smoke that affects the taste and quality of grapes used in making wine, and such wildfires are expected to be more frequent and bigger as global warming continues, according to scientists.
"Certainly things are changing with the climate crisis," said Christine Clair, winery director at Willamette Valley Vineyards. She added, "If there is smoke in the valley for a prolonged period of time during the growing season, it can impart compounds into the skins of the grapes which can contribute to off flavors and aromas in the wines."
The grape and wine industry contributes more than 200 billion dollars to the economy of the USA, so Oregon State University Enologist Elizabeth Tomasino obtained a federal grant to find methods in safeguarding the industry.
Some of these ways are application of coats acting like smoke shields and introduction of enzymes that remove the smoke taste and smell. "We're looking at creating a food grade coating that can be applied to the grapes in the field that is a barrier so the smoke isn't taken up into the grapes, [and] we're working with some people to see if there are enzymes that could degrade those compounds into something again food grade but doesn't have smell or taste to it,” Tomasino said.
She added,”Everything the industry is looking for is achievable. It's just going to take a little bit of time."
Image: Regenerative Medicine Center
