Over the last two decades in the American West fires have destroyed an area of land larger than the state of California. Beyond the devastating impacts of the fire itself, winemakers must understand how smoke exposure on grapes will affect the quality of wine from this important region.
Join Associate Professor of Enology Elizabeth Tomasino of Oregon State University to learn how understanding certain chemical and biological processes will help grape growers and winemakers consistently produce high quality wine, even if wildfire exposes their grapes to smoke.
This ACS Webinar is moderated by Gavin Sacks of Cornell University and co-produced with the ACS Division of Agricultural & Food Chemistry.
What You Will Learn
- What are the compounds associated in smoke and smoke taint in wine
- How smoke taint compounds end up in wine
- How individuals perceive the aroma and flavor of smoke
;void(0);){kind=link}