Oregon State University

Awards Issued Prior to January 20, 2025, Were Funded Under Previous Administrations and May Not Reflect the Priorities and Policies of the Current Administration. the Proposed Project Is Designed to Provide Solutions to the Grape and Wine Industries, So They Can Better Prepare for and Respond to Future Smoke Exposure Events, Creating Innovative Solutions to Maintain and Even Improve Sustainability Across the Major and Supporting Industries. the Long-term Goals of This Project All Produce Research Tools Linking Environmental, Chemical and Sensory Data for Use by the Grape and Wine Industries as Predictors of Risk to Grape and Wine Quality. New and Low-cost Technologies Will Determine Real Time Risk From Smoke Events in the Vineyard. Should a Smoke Event Be Forecasted, a Grape Coating Can Be Applied to the Fruit to Limit or Halt Uptake of Smoke by the Grapes. We Will Further Determine the Long-term Potential Damage to Grapevines Due to Smoke Exposure. the Complexities of Correlating Grape Smoke Composition to Wine Smoke Composition Will Be Alleviated by an Established, Representative Small-scale Fermentation That Can Predict the Smoke Taint Risk in Resulting Wines Prior to Harvest. This Information Will Be Related to the End Point Sensory Thresholds in Wine as Economic Control Levels for Wine and Grape Quality. All Objectives in This Proposed Project Were Identified Through a Usda-nifa-scri Planning Grant Funded Engagement of All Sectors of the Industry. All Objectives Support the Plant Production and Product Efficiency and Technology Scri Focus Areas.