Oregon State researchers have discovered a new class of sulfur-containing compounds, thiophenols, that contribute to the smoky flavors in wine exposed to wildfire smoke. This development is significant for wine makers who have struggled to combat the impact of smoke on grapes. The researchers' findings provide new avenues for research to understand and prevent smoke taint in grapes, and 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.
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