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Adelaide Uni to tackle smoke taint at seminar

The University of Adelaide will host a free lecture to help grapegrowers and winemakers deal with the devastating consequences of smoke taint next week.

Part of the university’s ‘Research Tuesdays’ initiative, the ‘smoke in the barrel’ seminar will discuss how science is helping grape and wine producers overcome the effects of bushfire smoke taint.

In recent years, the destructive impact of bushfires has been felt worldwide, and their frequency and ferocity is only expected to increase with climate change.

For the wine industry, smoke taint can leave wine with smoky, burnt aromas and a lingering retro-nasal ash character which has led to significant losses for producers, both locally and overseas.

Consequently, considerable research has been undertaken to identify how the challenge can best be met; and this presentation aims to bring producers up to speed with the latest methods.

Hosted by Dr Kerry Wilkinson, Associate Professor of Oenology in the University of Adelaide’s school of agriculture, food and wine, the seminar will focus on how smoke taint is evaluated in grapes and wine, how vineyard management practices and winemaking techniques can reduce its intensity and what can be done to remove it all together.

WHEN: Tuesday 9 June 5:30–6:30pm

WHERE: North Terrace campus, The Braggs lecture theatre

BOOKINGS: Register online for free or call 08 8313 0884





New Holland


WID 2017