Adelaide Hills winemakers seek expert advice on potential smoke taint following bushfire

About 100 winemakers met in the Adelaide Hills today to discuss potential smoke damage to their grapes.

The forum was held in response to the Sampson Flat bushfire this month, which burnt 12,500 hectares of land.

Winemakers met to discuss potential smoke damage (Photo : Carl Curtain)

At least 35 hectares of vineyards were damaged directly by the fire, across seven wineries.

However, it's not yet clear how many crops might be affected by smoke.

Dense plumes of smoke surrounding vines and grapes have the potential to reduce the quality of wine.

Mark Krstic, from the Australian Wine Research Institute, said smoke taint could severely affect wine taste and smell.

"Smoke can get into the grapes in two ways," he said.

"One is direct absorption through the skins of the berry into the fruit... and secondly, we think another major way is via the leaves."

Mr Krstic said if growers had experienced a significant smoke event, they should test the grapes.

"Take a little sample of grapes prior to harvest and make a small lot wine out of those," he said.

"Then look at doing a sensory analysis on that small lot wine to see if there's any perceptible smoke taint."

Mike Harms, from Petaluma Winery, which buys grapes from a number of growers in the affected area, said it had been a worrying time.

"We source quite a few grapes, so it's only a small proportion for us, but of course our relationship with the growers is very important," he said.

"So we will certainly work with them to see what effect it has on their business."

Source : ABC Rural   Carl Curtain  January 21st 2015