MELBOURNE, Sept. 25 (Xinhua) -- Researchers in the Australian island state of Tasmania have made progress toward producing quality sparkling wine from grapes affected by bushfire smoke, which can make wine unpalatable.
The 10-year research trial, led by the Tasmanian Institute of Agriculture (TIA) in partnership with the University of Tasmania's (UTAS) Fire Center Bushfire Research Hub, is assessing the production of sparkling wine from smoke-affected grapes and the sensory impact of smoke compounds on sparkling wine during ageing, according to a recent UTAS statement.
In a specialized trial, grapes were exposed to smoke for three hours using local native wood and leaf litter to simulate conditions during a bushfire. The grapes were then processed into sparkling wine with controlled levels of smoke taint, the statement said.
TIA food scientist Naomi Vinden said the research could help Tasmanian wine producers prepare for "extreme climate events and the risk of bushfires," and prevent major financial losses from unpalatable smoke-affected wine.
PhD researcher Alison Ctercteko said results so far were "very promising," with methods showing the ability to remove smoke-taint compounds while retaining desirable wine aromas and flavors.
"I've got to make sure I'm retaining the lovely Pinot Noir or Chardonnay fruit flavors in the wine, and I'm not stripping them out," Ctercteko said, adding the research was expected to provide solutions to help growers and producers mitigate smoke impacts from future bushfires. ■