How Wildfire Smoke Impacts the Quality of Wine

ACS Webinars

Over the last two decades in the American West fires have destroyed an area of land larger than the state of California. Beyond the devastating impacts of the fire itself, winemakers must understand how smoke exposure on grapes will affect the quality of wine from this important region.

Join Associate Professor of Enology Elizabeth Tomasino of Oregon State University to learn how understanding certain chemical and biological processes will help grape growers and winemakers consistently produce high quality wine, even if wildfire exposes their grapes to smoke.

This ACS Webinar is moderated by Brian Guthrie of Cargill and co-produced with the ACS Division of Agricultural & Food Chemistry.

What You Will Learn

  • What are the compounds associated in smoke and smoke taint in wine
  • How smoke taint compounds end up in wine
  • How individuals perceive the aroma and flavor of smoke

Experts

Elizabeth Tomasino
Associate Professor of Enology,
Oregon State University

Brian Guthrie
Corporate Research Fellow,
Cargill

Co-Produced With

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