Really interesting article on the university researchers in the U.S. trying to both understand and mitigate smoke taint. Paywalled but I read it through the Libby app.
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Interesting article. Seems like the solutions being studied will not be economical for smaller winegrowers, but may help salvage the crop for some of the large operations.
archive link pls always: https://archive.is/ZOzvt
Interesting but not earth shattering. And the last few paragraphs clearly show that some people may prefer a wine that has signs of smoke taint - if not told what it is. This helps to explain why many have ‘no issues’ with wines, say, from 2020 that others find ‘repulsive’.
Cheers
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thanks for sharing 
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