The Australian Wine Research Institute

Smoke taint (last updated January 2010)
The following information is provided to assist Australian grape and wine producers who might have concerns with smoke contamination.

• Investigations into smoke-affected grapes and wine (Source: 2009 AWRI Annual Report)
• Frequently asked questions regarding assessing vine, grape or wine samples for smoke taint (Victoria-specific) (PDF, click here to access)
• The AWRI’s Commercial Service’s smoke taint analysis
• Publications and other resources regarding smoke taint in grapes and wine
• Email bulletin issued by the Department of Primary Industry Victoria on 12 February 2009 regarding the Victorian bushfires (click here to access)
• Email bulletin issued by the Department of Primary Industry Victoria, The Australian Wine Research Institute, Grape and Wine Research and Development Corporation and the Victorian Wine Industry Association on 20 February 2009 regarding the assessment of smoke taint in grape and wine samples (PDF, click here to access)
• Webcast presentation on smoke taint by Con Simos

Other external links:

• DPI NSW - Sending grape and vine samples to South Australia from New South Wales for smoke effect testing
• DPI Victoria - Smoke Effect Information page
• The Grape and Wine Research and Development Corporation
• Wines of Victoria

Do you require further information?

Contact our Winemaking Services team on (t) 08 8303 6600 or email: winemakingservices@awri.com.au.

Proposed exemption of isinglass from allergen labelling for beer and wine. Draft Assessment Report released by FSANZ on 1 October 2008.
The FSANZ Draft Assessment Report recommends that an exemption for isinglass allergen labelling for wine is granted in the Australia New Zealand Food Standards Code.

There is still one round of public consultation remaining before the assessment report is finalised, however, it is anticipated that the exemption might be granted within the next 6 months and possibly although not probably, before the next vintage.

The release of the FSANZ Draft Assessment Report has generated some media interest. The AWRI is providing the below information for the benefit of Australian wine producers.
Click here to read more.

Wine quality and consumer preference: Understanding consumer needs.
(Lattey, K.A.; Bramley, B.R.; Francis, I.L.; Herderich, M.J.; Pretorius, S.)
Aust. N.Z. Wine Ind. J. (January/February 2007)
A study was conducted to assess which sensory properties of red wines most influence consumer preference. It also assessed whether Cabernet Sauvignon wines might be liked differently to Shiraz wines, and how winemakers' judgements of quality relate to consumers' preferences.
Click here for copy of this article (430 kb PDF file).

Winemaking implications of drought. Dealing with fruit from water-stressed vines (Con Simos, Sally-Jean Bell, Peter Leske and Peter Godden)
In a large number of Australia's grapegrowing areas, the 2007 harvest is proving to be a challenge in many respects, with winemakers dealing with not only the effects of frost, but with dry conditions and potentially hot weather as well. This paper provides winemakers with information which can be used to make informed decisions when developing strategies to deal with grapes from water-stressed vines.
Please click here to read this paper.

Investigations conducted during 2003 and 2004 into the nature and amelioration of taints in grapes and wine, caused by smoke resulting from bushfires
During the 2003 vintage, Industry Services investigated the issue of 'smoky' taint in grapes and wine resulting from the bushfires that occurred in Victoria and southern New South Wales in January and February 2003. Their investigation resulted in some important findings concerning smoke taint. Please click here to read a summary or download the report.

Varietal differentiation of grape juices by protein fingerprinting
(Hayaska, Y.; Baldock, G.; Pocock, K.; Waters, E.; Pretorius, I.; Hoj, P.)
Aust. N.Z. Wine Ind. J. (May/June 2003) Click here for copy of this article (370 kb PDF file).

Genetically Modified Organisms (GMOs) are not used in the Australian wine industry.

The Australian wine industry has a strong reputation for producing some of the best wines in the world at affordable prices. This has been achieved through continuous innovation combined with the use of time-honoured traditional practices. We will continue to explore new developments in all areas of science and apply these where there are clear benefits to consumers and acceptance by society.

At present, to the best of our knowledge, no genetically modified grapes or yeasts are used in the production of Australian wines.

There will be no commercial use of genetically modified organisms to produce Australian wine until it is clear that they are safe, of high quality and beneficial to consumers.

To obtain the Australian wine industry's position on gene technology click here (78 kb PDF file). (Most recent update posted September 2003).

Sakkie Pretorius
Managing Director, The Australian Wine Research Institute

Food safety requirements for the Australian wine industry

This section is currently being updated.

To label or not to label for allergens - the latest question for winemakers