(ABC) - Testing is underway in many of Tasmania's wine grape growing regions to determine if bushfire smoke has impacted fruit quality.

Bushfires have been burning in the state's north-west for more than two months, and smoke has drifted hundreds of kilometres.

Dalrymple Winery in Pipers River is one of a number of vineyards testing for smoke taint.

Winemaker Peter Caldwell started a small batch ferment this week.

"We take samples and we fill up a small container and then we crush them and start a small ferment," he said.

"We add some yeast to that and the idea of that is to, during that fermentation, see if that releases the sort of characters that you might be able to see as smoke characters.

"We look and see if we can actually smell any of the smoke sort of characters that are in the wine."

Wine Tasmania chief executive Sheralee Davies said Dalrymple was not the only vineyard testing for smoke taint.

"This is probably the highest level of testing that I've seen," she said.

"Our growers are very vigilant.

"There's certainly concern, particularly when that smoke was actually seen through vineyards but I think people have been quite practical and pragmatic about making sure that they undertake the testing."