The findings, made in conjunction with Washington State University researchers, are significant. Now they are looking into figuring out how to remove it.
CORVALLIS, Ore. — New research out of Oregon State University (OSU) has zeroed in on a chemical compound that helps explain why wildfire smoke often ends up altering the taste of wine. Researchers are now looking into the next step — figuring out how to remove it.
For the last couple of years, OSU researchers have been working at a vineyard south of Corvallis in the small community of Monroe. That’s where they simulate wildfire smoke by using a Weber grill, barley as a
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