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Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smokey flavors in wine made with grapes exposed to wildfire smoke.
Research from Oregon State University has identified a compound in grapes that retains smoke taint and might help resolve the problem.
Research from Oregon State University has identified a compound in grapes that retains smoke taint and might help resolve the problem.
Research from Oregon State University has identified a compound in grapes that retains smoke taint and might help resolve the problem.
Research from Oregon State University has identified a compound in grapes that retains smoke taint and might help resolve the problem.