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Smoke Gets in Your Wine

Vineyard exposure to bushfire smoke can taint grapes, causing significant revenue losses where smoky, ashy characters render wine unsaleable.

In order to safeguard grape and wine quality and to predict the severity of smoke taint in grapes in real-time, Compolytics, as part of a joint project with The University of Adelaide, The Australian Wine Research Institute and further partners of the Australian and US wine industries, is aiming to develop a multispectral handheld sensor. We conducted an extensive smoke treatment of several varieties of white and red wines and acquired a set of spectral signatures using a high-resolution spectrometer.

This valuable data set will be used to develop a tailored sensor based on the COMPOLYTICS® scancor.de/r® platform.