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Tackling smoke taint head on: winery remediation options for smoke-affected juice and wine
Beyond the human and community impacts of bushfires, grape and wine businesses can be affected through smoke impacts on wine-grapes and the resulting wine. As part of the Australian Government Department of Agriculture, Water and the Environment's Rural R&D for Profit smoke mitigation project, a range of possible remedial treatments for dealing with smoke-affected grapes and wine were evaluated. A range of commercially available activated carbons was demonstrated to reduce smoke taint in the resulting wines, especially when added to grape juice prior to fermentation. Sensory studies performed on two smoke-affected Pinot Noir wines confirmed that blending can be an effective option for remediation of smoke-affected wine. This presentation will discuss the outcomes of winemaking trials with activated carbon and dilution studies to mitigate smoke taint.

Jul 23, 2020 11:30 AM in Adelaide

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Dr Julie Culbert
Research Scientist @The Australian Wine Research Institute
Dr Julie Culbert graduated with a PhD in synthetic organic chemistry from the University of Adelaide in 2005. Since then she has worked as an analytical research chemist in both the wine and water sectors, firstly working with food and wine consultancy company Provisor before working in water quality research at SA Water. Julie worked as a postdoctoral fellow in the School of Agriculture, Food and Wine at the University of Adelaide before joining the Australian Wine Research Institute in late 2016. She is currently working as a Research Scientist in smoke taint research.