Where There's Smoke, There's Tainted Grapes: How Researchers Are Trying to Remedy Smoke Taint

When smoke hits a vineyard, volatile phenols bond with grape skins, leading to persistent smoky flavors that can render resulting wine unsalvageable.

Researchers are exploring solutions like barrier coatings and chemical markers to combat smoke taint, offering hope for the wine industry's future amidst climate change and wildfires.

Read at Wine Enthusiast