The Crush May 2023 - 8

Researchers at Oregon State University recently
discovered a new class of compounds that contribute
to the ashy, smoky flavors in wine made with grapes
that were exposed to wildfire smoke. Winemakers have
struggled for the past few years to combat the impact
of smoke taint on wine grapes as it affects the flavor and
aroma of the wine.
" These findings provide new avenues for research to
understand and prevent smoke taint in grapes, " said
Elizabeth Tomasino, an associate professor of enology
at Oregon State. " They also will help provide tools for
the grape and wine industries to quickly make decisions
about whether to harvest grapes or make wine following
a smoke event. "
Last year, Tomasino and Jenna Fryer, a doctoral student
in Tomasino's lab, published a paper that outlined a
new standard for tasting the smoky/ashy component
of smoke taint in wine. As part of that work, they
discovered a new class of sulfur-containing compounds,
thiophenols. Thiophenols are not normally found in
wines and alcoholic beverages. They are found in meat
and fish, and past sensory research has used the terms
meaty and burnt to describe them.
Cole Cerrato, an Oregon State researcher who works
closely with Tomasino, set up an experiment at the
university's vineyard. Cerrato and others in the lab built a
greenhouse-like structure, placed it over a row of grapes
and exposed the grapes to smoke. They harvested
those grapes and made wine with them. The wines the
researchers made were sent to Tom Collins, an assistant
professor at Washington State's Wine Science Center. He
confirmed that thiophenols were found in the wines that
had been exposed to smoke in Oregon State's vineyard
and that the thiophenols were not found in control
samples that had no smoke exposure.
This research is funded by a $7.65 million grant Oregon
State researchers and a team of West Coast university
collaborators received in 2021 to study the impact of
smoke exposure on grapes. Oregon State researchers
are working with scientists at Washington State and the
University of California, Davis, on the four-year project,
which is funded by the U.S. Department of Agriculture's
National Institute of Food and Agriculture and through
the USDA Agricultural Research Service.
CAWG is sponsoring AB 54 (Aguiar-Curry, D-Winters)
along with Wine Institute which would require CDFA to
provide funding for smoke research. This will fund efforts
to investigate the accurate measurement of smoke
compounds in winegrapes and wine, methods to
mitigate the damage to winegrapes and wine that can
occur from exposure to smoke, and methods to prevent
smoke damage to winegrapes and wine.
The 2023 Membership Directory is now available in a full-color, digital format.
The directory will not be mailed, but can be downloaded and printed. The
Membership Directory is a useful tool that provides CAWG members with a
comprehensive list of growers and business members. These listings include
details such as contact information, Crush Districts, varietals grown, and
services provided. Special thank you to all of our sponsors and advertisers!
Quick Links:
Advertiser Index and Tabs: Quickly locate a specific advertisement! Scroll
over the ad to link to their website, email, or phone number.
Grower Members: View all CAWG growers in alpha order.
Associate Members: View all CAWG associate members in alpha order.
We encourage members to use those companies who support the
winegrape industry!
All things CAWG: View CAWG history, Board of Directors, staff & more!
Member Index: View grower members by Crush District and associate
members by supply/service category.
Page 8 | May 2023

The Crush May 2023

Table of Contents for the Digital Edition of The Crush May 2023

The Crush May 2023 - 1
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