California Central Coast scientists and laboratory analysts with North Coast agricultural advisers reportedly are advocating that direct measurements of six biomarkers most associated with ashy, bitter, and smoky odors and flavors be used to determine whether wildfire smoke has damaged crops on the vine.
The researchers, whose study was published in the Journal of Natural Products, studied 218 wine and fruit samples for eight major grape varieties from 21 appellations in California and Oregon, including the North Coast, from the 2017 through 2021 vintages.
The research also established baseline, pre-wildfire levels for these compounds across grape varieties.
