Tackling bushfire smoke taint in wine

Image of purple grape bunches hanging from a green grapevine

The University of Adelaide is playing a key role in a new research project to help the wine industry understand and respond to the impact of taint from bushfire smoke.

The project has received $950,000 in Cooperative Research Centre Project (CRC-P) funding from the Federal Government.

NSW-based Cassegrain Wines is leading the project, with research to be concurrently undertaken at the University of Adelaide’s School of Agriculture, Food and Wine by Professor Kerry Wilkinson, a world leader in smoke taint research.

“We expect the findings to be of international significance,” Prof Wilkinson said.


Tagged in research, Bushfire, Smoke taint, Wine, Grapes