Smoke Taint on Wine Aging

TIA-driven research aimed at understanding the chemistry and sensory impact of smoke taint on wine ageing. Sam Sawyer is working with FireLab3 to further develop the methodology for experimentation in controlled smoke exposure in an effort to develop mitigation and management solutions for the Wine Industry. This novel research project on sparkling wine is part of a larger study co-designed with Wine Tasmania to enable the wine industry to make informed decisions about how to manage smoke taint. The Tasmanian wine industry is worth $132M (Agri-Food Scorecard 2020-2021). The impact of smoke taint from bushfires can result in significant, and potentially total, losses on a regional scale as was experienced interstate in 2019-2020 (Wine Australia National Vintage Report 2020). Sparkling wine makes up a about a third of Tasmania’s wine each year, a higher percentage than any other region.

Researchers

Dr Samantha Sawyer

Meagan Porter

Partners

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Address

Fire Centre Research Hub, The University of Tasmania
Private Bag 55, Hobart TAS 7001, Australia

Fire.Centre@utas.edu.au

Acknowledgement of Country:

‘The Fire Centre acknowledges the Palawa and Pakana people as the traditional and ongoing custodians of lutruwita (Tasmania), paying respect to their culture and identity which has been bound up with the Land, Sea, Waterways and Sky for generations. The Fire Centre commits to being culturally inclusive and respectful in our relationships”