jsonline.com  11/27/2017

James T. Lapsley, a researcher at the University of California’s Agricultural Issues Center, where he studies economics regarding grape and wine production, wrote in an email that there’s a lot that is not known about smoke taint. But “one experiment shows that even 30 minutes of exposure can result in measurable compounds. Personally, I think that grapes that received several days of heavy smoke will have problems.”

For full article, click here: https://www.jsonline.com/story/life/food/on-wine/2017/11/27/sonoma-winery-uw-ties-gauges-effects-wildfires/864071001/