Smoke Taint: A Silent Threat to Vineyards

As bushfires become more frequent and severe, Australia’s viticulture industry is increasingly threatened by the issue of smoke taint. When grapevines are exposed to smoke, they can absorb volatile phenolic compounds that lead to undesirable flavours in wine, often described as smoky or medicinal. This not only affects the taste but can also render wine unmarketable, causing significant financial losses for winemakers.

The impact was starkly evident during the 2019-20 bushfires, which severely affected key wine regions like the Hunter Valley and Tumbarumba, with estimated losses in NSW alone surpassing $100 million. Red wines are particularly vulnerable, as the fermentation process involves grape skins, which are more susceptible to smoke exposure.

Given these risks, it is crucial for vineyards to assess their vulnerability to bushfire smoke and take proactive measures to mitigate this threat. One of the most effective strategies is reducing fuel loads through prescribed burns and mechanical interventions, which can help lower the risk of smoke exposure during critical growing periods.

Recent research from La Trobe University also highlights that bushfires pose a much greater risk of smoke taint compared to controlled burns due to the larger volume of smoke and varying atmospheric conditions. However, there is promising potential in using barrier coatings like chitosan to reduce the uptake of smoke compounds by grapes, offering some hope for the industry.

Mitigating smoke taint is vital for the sustainability of wine production, and continued research, innovative vineyard management, and strategic interventions will be key to addressing this challenge.