Study to clear the air on smoke-affected wine

Scientists have identified more than 20 chemicals that make smoke-tainted wine taste like leather, disinfectant and other unpalatable flavours in a new research project that aims to limit the damage to the wine industry caused by smoke. The Canberra Times reports researchers hope the findings, part of a $4million smoke taint study, will lead to better timing of controlled burns and the creation of an online interactive tool that will help winegrowers assess the likelihood of their grapes having been damaged by smoke.