A local winery owner and UC Santa Cruz chemistry professor, Phil Crews, teamed up with a group of researchers to conduct a study on how the taste of wine was affected by wildfire smoke. The smoke particles land on the grape, the grapes get turned into wine and researchers found a way to figure out how much smoke got into the wine. This can be valuable to winegrowers who want to know how if their crop is worth harvesting, barreling and or aging.
SC Laboratory, one of the leading laboratories testing cannabis and hemp products in California, played a major part in the study. The researchers prepared a sample of wine or grape and ran it through a sophisticated instrument that they calibrated to look for smoke particles. For each wine and grape sample, the instrument showed how many smoke particles were present.
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