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Breakthrough: Understanding chemistry of wildfire smoke in wine

Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smokey flavors in wine made with grapes exposed to wildfire smoke.

United statesSan diegoWashington state universityOregon state universityLindsay garciaTom collinsLayton ashmoreJenna fryerElizabeth tomasinoCole cerratoMackenzie aragonAgricultural research serviceAmerican society for enologyWashington state wine science centerUniversity of californiaWest coast

OSU: Future Winemakers May Be Able to Remove Wildfire Tastes

OSU: Future Winemakers May Be Able to Remove Wildfire Tastes
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United statesOregon state universitySan diegoWashington state universityLayton ashmoreMackenzie aragonJenna fryerLindsay garciaTom collinsElizabeth tomasinoCole cerratoAmerican society for enologyUniversity of californiaWashington state wine science centerAgricultural research serviceState university

OSU Identifies Wildfire Smoke Compound In Wine Grapes

Research from Oregon State University has identified a compound in grapes that retains smoke taint and might help resolve the problem.

United statesWashington state universityOregon state universitySan diegoLindsay garciaJenna fryerCole cerratoLayton ashmoreTom collinsMackenzie aragonElizabeth tomasinoUniversity of californiaWashington state wine science centerAmerican society for enologyAgricultural research serviceOregon state

OSU Identifies Wildfire Smoke Compound In Wine Grapes | JAM N 107 5

Research from Oregon State University has identified a compound in grapes that retains smoke taint and might help resolve the problem.

United statesWashington state universityOregon state universitySan diegoLindsay garciaCole cerratoMackenzie aragonElizabeth tomasinoTom collinsJenna fryerLayton ashmoreUniversity of californiaWashington state wine science centerAgricultural research serviceAmerican society for enologyOregon state

OSU Identifies Wildfire Smoke Compound In Wine Grapes | Z100 Portland

Research from Oregon State University has identified a compound in grapes that retains smoke taint and might help resolve the problem.

United statesWashington state universityOregon state universitySan diegoLayton ashmoreMackenzie aragonTom collinsElizabeth tomasinoLindsay garciaJenna fryerCole cerratoWashington state wine science centerAgricultural research serviceAmerican society for enologyUniversity of californiaOregon state