Location: Horticultural Crops Production and Genetic Improvement Research Unit
Project Number: 2072-21000-057-013-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Aug 1, 2020
End Date: Oct 31, 2022
Better understand different mitigation methods with smoke exposed grapes and resulting wines.
This effort is intended to leverage existing and ongoing research efforts looking at fermentation kinetics and quality of wine. We plan to figure out a simple process to make smoke exposed grapes and/or smoke tainted wine in a research setting, monitor fermentation behavior between control and smoke tainted wine, identify smoke taint related compounds, identify how smoke exposure alters other quality components and fermentation behavior, and evaluate different vineyard management to wine making mitigation tools to possibly remove smoke taint related compounds. The cooperator will provide their expertise in wine microbiology, wine science, and fermentation science.