Wine smoke taint is on the rise

Wine smoke taint is on the rise

Since 2003 smoke taint in wines has been on the rise and the Australian Wine Research Institute (AWRI) says it expects the problem will worsen. Grapes exposed to smoke from bushfires and controlled burns can leave more than just an ashy taste in the mouth, with some smoke compounds causing wine to smell and taste like plastic, band aids or even faecal matter. Recently 25 Adelaide Hills vineyards tested positive for smoke taint from bushfires earlier this year and in 2009 40 per cent of Victoria’s wine production was affected.

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