Australia: New technology "shines a light" on smoke taint damage

Published 2021년 4월 12일

Tridge summary

A new research project, funded by Wine Australia, is developing a sensor technology to quickly and accurately detect smoke taint in grapes and wine using a single drop of grape juice or wine. The technology, which will be a 'lab-on-a-chip', will use nanofabrication techniques and can provide results in real-time, allowing winemakers and growers to make informed decisions about harvesting and winemaking. The technology is expected to provide financial benefits to the industry by enabling more informed decisions during growing seasons affected by bushfires.

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Original content

A new research project is investigating whether a single drop of grape juice or wine placed on a sensor can detect smoke taint. The Wine Australia-supported Science and Innovation Award winner Dr Cheryl Suwen Law is using nanofabrication techniques to help winemakers and growers know when their grapes have been tainted by bushfire smoke – and to what extent. ‘The aim of my project is to provide growers and winemakers with a tailored ‘lab-on-a-chip’ sensing technology for rapid detection and quantification of smoke exposure in grape, grape juice and wine’, said Dr Suwen Law, a Research Associate with the University of Adelaide’s School of Chemical Engineering and Advanced Materials. Dr Cheryl Suwen Law, the recipient of the Wine Australia-supported Science and Innovation Award 2021 Dr Suwen Law said the technology could be used early on in production, allowing timely decision-making around grape harvest and winemaking. ‘Knowing earlier, rather than later, that fruit is tainted will ...

Source: WineAustralia