Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke.
Resources
Below is a comprehensive list of our OSU Extension resources. The OSU Extension catalog is the source for current, peer-reviewed, research-based learning materials published by OSU Extension. It is an active and growing resource, with learning materials in a variety of media for use in a variety of outreach and engagement activities and programs.
Unlocking the Secrets of the Vines
OSU’s Southern Oregon Research and Extension Center focuses on growers issues
Oregon Wine Press
Cellar Selects Pack of Pinots, Nov. 2016
(OSU Woodhall III Vineyard 2014 collaboration with Spindrift Cellars)
‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards
The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope.
OSU researchers looking to see how wildfire smoke impacts grapes
Researchers are trying to determine what impact wildfire smoke has on the flavor of Oregon grapes and how, precisely, it happens.
OSU focuses on smoke taint, phenols in wine grapes
Tomasino is an Oregon State University associate professor of enology — the study of wines. She was curious about the smoke and how it may affect grapes and the wine crop in Oregon.
Researchers smoking out B.C. wildfires’ impact on tainted grapes
Grapes and wine are affected differently depending on the intensity, duration and proximity of a wildfire, and what kind of wood or material is burning