How forest fires spoil wine


(Technical University of Munich (TUM)) If wine is cultivated where forest fires occur more often, such as in Australia or Italy, aromas that make the alcoholic drink unpalatable can develop in the finished product. Until now, it wasn’t known why this is so and what happens at the molecular level. A team at Technical University Munich is describing why the smoke aromas are stored in grapes and is thus showing the way for growers to eliminate this degradation in quality.