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.
Oregon State University researchers and a team of West Coast university collaborators have received a $7.65 million grant to study the impact of smoke exposure on grapes, a project that will provide critical knowledge to grape ...
Sean Nealon |
Oct 28, 2021 |
News story
Credit USDA-ARS, Stephen Ausmus (Cropped from original)
So far, there’s no known infestation in Oregon. If one establishes, many of Oregon’s high-value industries may be affected, including wine grapes, nursery and tree crops, small fruits and timber.
Levin estimated annual wine grape needs at 11.4 inches annually, depending on time of year – a vast difference for water-starved southern Oregon, which is already bracing for another drought.