Smoke Taint in Grapes and Wine

Dear Colleagues,

Vineyard exposure to smoke can negatively affect grapes, and therefore wine, depending on the timing and duration of smoke exposure. Wines made from smoke-affected grapes can exhibit unpalatable smoky, ashy characters, commonly known as “smoke taint”. In recent years, significant fires have occurred near prominent wine regions in Australia, New Zealand, the USA, Canada, South Africa and Chile, and the frequency and severity of fires is expected to rise due to our changing climate. Smoke taint there remains an ongoing threat to the sustainability and profitability of grape and wine producers around the world.

While significant progress has been made towards understanding the chemical and sensory consequences of grapevine exposure to smoke, research questions remain and improved strategies are needed for the detection and amelioration of smoke taint. This Special Issue will compile the latest research on smoke taint. We invite submissons concerning methods for monitoring vineyard exposure to smoke; analytical techniques for detecting/quantifying smoke taint in grapes and wine; the composition and/or sensory properties of smoke-affected grapes and wine; and strategies for mitigating the impacts of smoke in the vineyard or winery.

Prof. Dr. Kerry Wilkinson
Guest Editor

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