Smoke effects on vineyards

In recent years, wildfires have become an increasingly significant concern for vineyards, particularly in regions prone to dry, hot climates. While wildfires pose an immediate danger to vineyards, the less obvious but equally damaging effect comes from the smoke that lingers in the air. As winemakers grapple with changing environmental conditions, understanding the effects of wildfire smoke on grapevines and the wine they produce has become crucial.

How Does Smoke Affect Grapevines?

When vineyards are exposed to smoke, the grapevines can absorb the airborne compounds known as volatile phenols. These phenols can bind with the sugars in grapes, creating what is referred to as "smoke taint." While the smoke itself doesn’t harm the vine or the appearance of the grapes, these compounds can greatly affect the flavor of the wine made from the affected fruit.

Smoke taint is not immediately noticeable during the grape’s development. The real challenge appears during fermentation, when the volatile phenols are released and begin to impart undesirable flavors into the wine. Wines affected by smoke taint may take on ashy, burnt, or medicinal flavors, which can overpower the wine’s natural fruit characteristics.

Factors That Influence Smoke Taint

Several factors determine how much smoke exposure will affect a vineyard:

1. Duration and Timing of Exposure: Grapes are more vulnerable to smoke taint during their ripening phase, particularly in the weeks leading up to harvest. Prolonged exposure to smoke increases the risk of taint.
2. Grape Varieties: Some grape varieties are more susceptible to smoke taint than others. For example, thinner-skinned grapes like Pinot Noir are often more affected than thicker-skinned varieties like Cabernet Sauvignon.
3. Concentration of Smoke: The density and persistence of the smoke cloud also play a role. Smoke that is closer to the ground or lingers in the area for an extended period can result in higher absorption of phenols by the grapevines.

Detecting and Managing Smoke Taint

Detecting smoke taint early is critical for winemakers, as it helps them decide whether the affected grapes should be harvested or discarded. However, since smoke taint is often masked by other aromas until fermentation, it can be challenging to identify in advance.

To manage the risk of smoke taint, some winemakers are turning to laboratory testing, where grape samples are analyzed for phenol levels before harvest. While this testing provides useful insights, it’s not always foolproof since smoke taint can develop later during fermentation.

Once smoke-tainted grapes are harvested, winemakers have several options to reduce the impact:

1. Blending: Blending affected grapes with unaffected grapes can dilute the smoky flavors, though this is not a complete solution.
2. Reverse Osmosis and Filtration: Some wineries use advanced filtration techniques like reverse osmosis to remove the volatile phenols from the wine. While this can reduce the taint, it may also strip away desirable flavors from the wine.
3. Charcoal Fining: Adding activated charcoal to the wine can help absorb some of the smoke compounds, but this method must be applied carefully to avoid altering the wine’s structure.

Long-Term Impacts and Adaptation

The increasing frequency of wildfires has prompted many winemakers to adapt their vineyard management practices. Some are investing in research to better understand how smoke affects different grape varieties, while others are exploring preventative measures, such as using protective netting to shield grapevines from smoke.

Additionally, the wine industry as a whole is becoming more resilient by collaborating with researchers, developing new techniques, and sharing knowledge on best practices for mitigating the effects of smoke taint. While no solution is foolproof, these efforts offer hope that the industry can continue to produce high-quality wines even in the face of environmental challenges.

Oregon State University (OSU)'s Groundbreaking Efforts to Protect Vineyards from Wildfire Smoke

Recent studies by OSU have shed light on how wildfire smoke impacts vineyards and the steps being taken to manage these effects. This has been a growing concern for wine regions, particularly in the western United States, where wildfires are more frequent and intense.

OSU researchers have been developing innovative solutions to help mitigate the effects of smoke on vineyards. One promising approach involves applying a spray-on coating made from cellulose nanofibers to the grapes while they are still on the vine. This coating has shown potential in blocking harmful compounds like guaiacol and syringol—two phenols responsible for smoky flavors in affected wines. Some formulations of the coating can even capture these compounds, preventing them from being absorbed into the grapes without needing to wash off the coating before harvest. This breakthrough could transform how vineyards protect themselves from smoke exposure.

Additionally, OSU has received substantial grants to further study smoke impacts on vineyards, with the goal of developing real-time smoke monitoring tools and predictive models for assessing smoke risk. They are also testing small-batch fermentation techniques to predict how smoke exposure will affect wine quality. These efforts, which include collaborations with the Oregon Wine Research Institute, are crucial for providing vineyard managers with tools to safeguard their crops from future wildfire events.

 

In conclusion, wildfire smoke presents a complex and growing challenge for vineyards around the world. From altering the flavor of the wine to threatening entire harvests, the effects of smoke taint can be profound. As winemakers confront this issue, they are developing new strategies and technologies to mitigate its impact, ensuring that even in the face of adversity, the artistry of winemaking can thrive. The ongoing research is expected to offer long-term solutions, reducing the economic losses that have plagued the wine industry due to wildfires in recent years.

Next time you raise a glass, consider the resilience and ingenuity behind the wine in your hand, and toast to the ongoing efforts of vineyards to adapt and overcome.