An increase in the frequency of wildfires in California, Oregon and Washington in recent years has exposed wine grapes in some areas to high levels of smoke. Smoke from wildfires contains a number of different volatile phenol compounds that can be transferred to grapes and potentially released during wine making. When present at certain concentrations, these volatile phenol compounds can impart a "smoky;' "ashtray" or "campfire" flavor that consumers may find objectionable.
Unfortunately, our understanding of the effect of smoke exposure on wine is limited, making it challenging to develop strategies to prevent exposure or mitigate its effects. Here is a summary of what we know now, and a list of current best practices that can help preserve wine quality.
