A Safe Spray may Protect Vineyards from Wildfire Smoke Damage

The harmless, ingestible remedy was created by researchers at Oregon State University. Their motivation stemmed from the aftermath of the 2020 Pacific Northwest wildfires, during which numerous vineyard owners in the area had to dispose of their harvests.

The solution, among its components, includes cellulose nanofibers, chitosan, and beta-cyclodextrin. The process involves spraying it onto grapes while they are still on the vine, allowing it to dry into a film. When wildfire smoke passes over the grapes, this film acts as a barrier, preventing smoke-taint-producing compounds, specifically volatile phenols, from reaching the underlying fruit.

A Key Distinction for Efficiency in Grape Harvest

Crucially, it’s essential to understand that the film blocks these compounds rather than absorbing them. Consequently, there’s no need to wash off the coating during the grape harvest, resulting in time, effort, and water savings.

During vineyard trials conducted over a span of two years, the application of the coating showed no impact on the growth or quality of grapes. Currently, the wine crafted from some of these grapes is undergoing evaluation for flavor, aroma, and other attributes.

Elizabeth Tomasino, an associate professor of enology at Oregon State, highlighted the escalating challenge of wildfire smoke for wineries globally. She emphasized that vineyard managers currently lack effective tools to mitigate smoke-related effects. The potential of this coating, according to Tomasino, could bring about a transformative impact on the wine industry.

Read the original article on: New Atlas

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