Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Padova, Italy.
Sogrape Vinhos S.A., Aldeia Nova, 4430-809 Avintes, Portugal.
Molecules. 2021 Mar 17;26(6):1672. doi: 10.3390/molecules26061672.
Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.
烟雾污染已成为全球葡萄酒行业的一个突出问题，因为气候变化继续影响世界各地火灾季节的长度和极端程度。尽管近年来该问题促使对该主题的研究激增，但尚未确定能够保持受烟雾影响葡萄酿造的葡萄酒质量的单一解决方案。在这篇综述中，我们总结了烟雾污染的主要研究、关键发现以及普遍存在的不确定性。我们还研究了在葡萄园、酿酒厂和生产后减轻烟雾污染的方法。我们根据现有研究评估修复方法（已提出和实际的）的有效性。我们的研究结果与先前的研究一致，表明烟雾污染最可行的补救措施仍然是商业上可用的活性炭精制和反渗透处理，但最终处理过的葡萄酒的质量从根本上取决于污染的初始严重程度。在这篇综述中，我们提出了未来研究的建议，以增进我们对迄今为止仅初步研究过的方法的理解。我们选择已经遭受严重野火影响并因此受到烟雾污染的地区（特别是澳大利亚和加利福尼亚）作为案例研究，为未来可能受到影响的其他葡萄酒生产国提供信息，并建议采取具体的数据收集和政策实施行动，即使在尚未受到烟雾污染影响的国家也是如此。最终，我们简化了有关烟雾污染主题的可用信息，将其应用于考虑到各种利益相关者的全球视角，并为该主题的进一步研究提供了一个起点。
