Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine

Grapevine smoke exposure and the subsequent development of taint in wine has resulted significant financial losses for grape growers winemakers throughout world. Smoke is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, “smoked meats”, resulting that unpalatable hence unprofitable. Unfortunately, current climate change models predict a broadening window which bushfires may occur rise bushfire occurrences severity major growing regions Australia, Mediterranean Europe, North South America, Africa. As such, grapevine are increasing problems worldwide. Current recommendations concerned their grapevines have been exposed to conduct pre-harvest mini-ferments sensory assessment send samples commercial laboratory quantify levels smoke-derived volatiles wine. Significant novel research being conducted using spectroscopic techniques coupled with machine learning modeling assess contamination grapes wine, offering additional tools monitor rapidly non-destructively