UBC study looks at how wildfire smoke affects B.C. wine

Hints of blackberry with top notes of cherry and… wildfire smoke?
That might sound like a cheeky way to describe a B.C. vintage,  but smoke taint is a significant problem for many of the province’s winemakers.  
So UBC Okanagan researchers have been studying why grapes exposed to wildfire smoke can taste OK, but the wine has an ashy, unpleasant flavour.
What they found is that volatile phenols — chemicals in the smoke that can give wine an off-putting taste and aroma