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Winemaking

Can winemakers salvage grapes tainted by wildfire smoke?

by Jerimiah Oetting
Jun 7, 2022
Scientists are looking at ways to determine if grapes from smoky areas can still be used, without adding an unpleasant ashy taste to wine.
Phil Crews at his Pelican Ranch Winery in Scotts Valley. Crews, an organic chemist at UC Santa Cruz, showed that a method pioneered in Australia can detect smoke's impact on California wines.
Jerimiah Oetting/KAZU News
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For these barrels of wine, it's "merroir" ... not "terroir"

by John Laurenson
Aug 30, 2021
A French entrepreneur is using a method to ferment wine barrels in ocean waters.
Emmanuel Poirmeur, a winemaker, samples a glass of wine that fermented in big, white barrels under the sea.
John Laurenson
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Climate change is fermenting the wine industry

by Bennett Purser and Kai Ryssdal
Nov 6, 2019
Warmer temperatures are pushing wineries to new northern territories. Elin McCoy of Bloomberg News explains.
Murre Sofrakis, the winemaker at Fladie vineyard in southern Sweden.
Jonathan Nackstrand/AFP via Getty Images
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