(Phys) - Winemaking methods influence the degree of smoke taint in wines made from smoke-exposed grapes, new research suggests.

Smoke taint can have a significant economic impact on winemakers in bushfire-prone areas, and its prevention could represent major savings for producers, with flow-on benefits for wine exporters and consumers.

Researchers at Curtin University's Margaret River Education Campus focussed on the complex chemical processes that smoke instigates in grapes.

"Wine grapes exposed to smoke from wildfires and controlled burns produce wines with an elevated concentration of volatile and glycoconjugated phenols," says Dr Ayalsew Zerihun.

The phenols cause unpleasant flavours and aromas, tasting burnt, smoky, medicinal and dirty, Dr Zerihun says.

"These wines have low consumer acceptance, which means significant economic impact for the industry."

Merlot scores high on phenol levels

The study examined the relationship between fruit exposure to smoke and the phenol levels in wine, identifying grape-processing and winemaking methods as the key driver in determining how much phenol made it into a wine.