Sample winemaking to assess smoke impact

WEB Grape Testing Professor Leigh Schmidtke small scale ferment pe c5 20200225
PRESSING ISSUE: NWGIC director Professor Leigh Schmidtke said he was pleased to be able to support local growers assess the impact of smoke on their grapes.

TWO organisations have come together in Wangaratta to help the region’s grape growers assess the potential impact of bushfire smoke on their vintage.

Charles Sturt University (Charles Sturt) and the National Wine and Grape Industry Centre (NWGIC) are working out of the Wangaratta Regional Study Centre, where NWGIC director Professor Leigh Schmidtke is making wine from samples of grapes exposed to smoke so growers can assess the sensory impact.

Professor Schmidtke said when vineyards and grapes are exposed to smoke it sometimes results in wines with undesirable sensory characters.


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