By Andriana Simos
If news that Australia’s bushfire crisis has killed more than one billion animals and destroyed more than 2000 homes isn’t bad enough, there’s new reports that your favourite vintage is about to get smoke tainted too.
Winemakers in Victoria are fearful entire grape crops could be destroyed by widespread smoke clouds which have hung over central Victoria over the past week, linked to the devastating bushfires in East Gippsland.
According to the Australian Wine Research Institute, when vineyards and grapes are exposed to high levels of smoke, compounds can bind with sugars in the grapes and wines, leaving them with a smoky, burnt or ashy taste.
Sounds like a very pour flavour.
But behold, just like the rain god’s blessed us with almost flood-like conditions last week, the wine gods might also have a plan to save our favourite industry.
La Trobe University Professor, Ian Porter, is rolling out some 16 smoke detectors to vineyards across Victoria to help grape growers determine what they can and can’t harvest come February. The smoke detectors compare airborne smoky “phenol” compounds with those in smoke-affected grapes and wine to gauge the impact of fires on the final product. Trust me, I was picturing something like a metal detector too…
“The fact that we are now able to provide industry with a way of testing for smoke taint earlier, means we are able to save them huge amounts of time and money, and help them plan future vintages with more certainty,” Professor Porter said.
For now though, I recommend we drink the hell up. You know, just in case.
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