New way to identify 'smoked' grapes and wines

With climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented into bad-tasting wine. Their report on the method for detecting smoke taint in both grapes and wine appears in ACS' Journal of Agricultural and Food Chemistry.

Read the whole article on Physorg

More from Physorg