Climate change brings unprecedented challenges to viticulture worldwide. According to the report from Silicon Valley Bank, “State of the Wine Industry 2021“, over 50% of the 2020 harvest was rated “below average” or “poor” in quality in Napa County and Northern Oregon. Particularly over 90% of the correspondents reported “weaker than historical average yield” or “at or near record low yield” in Northern Oregon.
As the key driver for this low yield, wines made from grapes with smoke taint taste like “burnt wood” or “ash.” Detecting smoke exposure levels on grape berries quickly can help grape growers and winemakers make critical decisions about harvest and mitigation methods during fermentation.