Tasmanian Research Explores Mitigating Bushfire Impacts on Wine Production
- Reports
- 2
- Developments
- 1
- Repetition
- 50%
New informationRepeats or wire copies
What happened
Researchers in Tasmania are conducting a 10-year trial into how to produce quality sparkling wine from grapes that have been exposed to bushfire smoke. The study, led by the Tasmanian Institute of Agriculture and the University of Tasmania's Fire Center Bushfire Research Hub, simulates bushfire conditions by exposing grapes to smoke for three hours using local native wood and leaf litter. The research aims to find methods to remove smoke-taint compounds while retaining desirable fruit flavors in wines like Pinot Noir and Chardonnay.
From english.news.cn
Why it matters
The initiative is designed to help Tasmanian wine producers prepare for extreme climate events and the risk of bushfires. Successful outcomes could provide solutions to mitigate financial losses associated with unpalatable, smoke-affected wine.
Global issues impacting wine production due to climate change and wildfires, including events in South Africa, California, and Australia.
From english.news.cn
Who's involved
- TasmaniaLocation of the research trials into wine production methods
Who could feel it
Possible knock-on effectsThese are possibilities Brind reasoned out, not predictions, and not advice. Most are not stated in any report.
- TasmaniaSpeculative
Tasmanian wine producers could benefit from methods that might reduce production losses due to smoke taint.