The Australian grape and wine community has grown its defences against the impacts of smoke from controlled burns and bushfires with recently completed research providing clarity on mitigation and treatment.
Teams at the Australian Wine Research Institute (AWRI), La Trobe University and Agriculture Victoria led the multi-faceted project spanning three-and-a half years, aiming to reduce losses from smoke-impacted fruit and wine by assessing a range of treatments and developing early stage predictions of smoke taint risk.
Wine Australia Chief Executive Officer Andreas Clark said the findings built on Australia’s international reputation for smoke taint research.
‘Australia is the leading nation when it comes to understanding smoke effects on wine and winegrapes. It’s a very complex area of research, but our long-running and consistent studies have developed a solid knowledge base that can be called on in wine regions during fire events’, Mr Clark said.