From CFJC Today:
A new study out of the University of British Columbia Okanagan has looked at what happens to wine grapes when they are exposed to wildfire smoke.
Researchers found chemicals in the smoke can give wine an off-putting smoky flavour and aroma known as smoke taint — and those volatile phenols are absorbed quickly and remain in the grape long after the smoke has cleared.
The authors say while wine from those grapes can be smoke-flavoured, the grapes themselves taste normal, likely a result of the volatile phenols changing during the fermentation process.
