Seeking Solutions to Smoke Taint in Wine
By Amy Quinton
A year ago this week, a series of fires broke out in Napa, Sonoma, and Mendocino counties. The area is one of California’s best-known wine growing regions. While 90 percent of the grapes in Napa County had been harvested, a few vineyards still had grapes on the vine, including at the University of California, Davis’s experimental station in Oakville.
UC Davis Extension Specialist Anita Oberholster is looking at the effects of wildfire smoke on wine grapes and whether “smoke taint” can be mitigated. (Joe Proudman/UC Davis)
By Diane Nelson
About 22,000 years ago, as the ice sheets that consumed much of North America and Europe began retreating, humans started to eat a fruit that today brings joy to millions of wine drinkers around the world: grapes.
People have been making wine from grapes for at least 8,000 years, but genetic evidence shows that humans influenced grape vines long before that (Gregory Urquiaga/UC Davis).