To learn more about smoke taint in wine grapes, scientists need to design better experiments

Many of Australia’s wine regions have been exposed to bushfires over the last decade, and scientists have made great strides studying the effect of the smoke on wine grapes, according to a University of Adelaide researcher. Early questions about the chemistry of smoke taint have been answered.
The focus of research then shifted to treating wine affected by smoke taint, which cause a smoky, ashy taste.