Attendance for a Presentation at the University of California (Davis) Smoke Effect Symposium and Extension of Smoke Effect Research to Vignerons in Western States of the USA

Abstract

Travel to California to present key findings from Western Australian smoke effect work to researchers and vignerons at University of California Davis smoke effect symposium.

Summary

Kristen Kennison (DAFWA) and Mark Gibberd (Curtin University) travelled to California to present key findings from research at the University of California (Davis) Smoke Effect Symposium and to extend smoke effect research to vignerons in the Western States of the USA (Oregon and Washington State).  The smoke effect research was received with interest by wine producers with the American experience of the issue paralleling that of Australia.  Similarities in fire complexity exist between countries with concerns of a future warming climate leading to increased fire events.  Analytical and winemaking techniques have been utilised for the reduction of smoke effects in grapes and wine however require further investigation to optimise management.  A number of key observations were concluded from the visit that found:

• A high level of adoption of Australian research outcomes by Californian wine producers;
• Positive success with free-run separation of smoke exposed fruit for white wine production;
• Extensive implementation of reverse osmosis and carbon filtration technology on final wines;
• Variable success with a large variety of fining agents; and
• Predominant focus on sensory analysis of wines rather than chemical analysis.