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Collins, over at Washington State University, has been experimenting with spraying fine-powdered kaolin or bentonite, which are clays, mixed with water onto wine grapes so it absorbs materials that are in smoke. The substance would then be washed off before harvest. Oregon State University is developing a spray-on coating. Meanwhile, dozens of smoke sensors have been installed in vineyards in the three states, financed in part by a $7.65 million USDA grant. “The instruments will be used to measure for smoke marker compounds,” said Anita Oberholster, leader of UC Davis’ efforts. She said such measurements are essential to develop mitigation strategies and determine smoke exposure risk. Greg Jones, who runs his family’s Abacela winery in southern Oregon’s Umpqua Valley and is a director of the Oregon Wine Board, applauds the scientists’ efforts. “This research has really gone a long way to help us try to find: are there ways in which we can take fruit from the vineyard and quickly find out if it has the potential compounds that would lead to smoke-impacted wine,” Jones said. Collins predicts success. “I think it’s increasingly clear that we’re not likely to find a magic bullet,” he said. “But we will find a set of strategies.”
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