Scientists have warned that the wildfire season in the West is becoming longer and more severe.
A new study notes that volatilecompounds from wildfires can be absorbed by the grapes and give wines made from them an unpleasant taste. The authors of the scientific paper provided valuable data and guidance on the use of analytical chemistry to identify smoke-affected grapes and wines. Scientists analyzed more than 200 samples of grapes and wine from 21 regions in California and Oregon.
It is noted that this study is very valuable, it can save many dollars and is becoming more relevant due to climate change.
Source: UCSC