Protecting Grapes From Wildfire Smoke

Wildfire season is here again and vineyards face the danger of smoke taint ruining the year's crop of grapes. Grapes that absorb too much CO2 from exposure to smoke will have their flavour profile altered and no longer be capable of producing wine that doesn't taste like ash. A number of different approaches have been undertaken to try and preserve grapes in a high-smoke environment.

One is carbon hoods, installed over the grape clusters, which can block up to 97% of smoke penetration. This is expensive and labour intensive. Another approach is a calcium spray, being trialed at the University of California, with the goal of strengthening grape skins to make them more resistant to smoke penetration.

There is no doubt the increasing frequency of wildfires is a threat to the wine industry here in North America, even if only the smoke, not the flames, reach our vineyards.