Universities Work to Protect American Wine Grapes from Wildfire Smoke
2023-10-08
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1The West Coast of the United States produces over 90 percent of America's wine, an alcoholic drink.
2However, the area is also prone to wildfires.
3Such fires cost the American wine industry billions of dollars in 2020.
4The smoke affects the flavor of the growing grapes that later become the wine.
5And, the flavor is undesirable, say some wine drinkers.
6So, wine experts from state universities in the area are working together to protect wine grapes from wildfire smoke.
7In 2020, economists say, wildfires caused billions of dollars of losses, which included the wine industry.
8As a result, the U.S. Department of Agriculture is paying for grape research at some state schools.
9They include University of California, Davis (UC Davis), Oregon State University and Washington State University.
10The research investment is worthy, agriculture officials say, because wine grapes are America's highest-value crop.
11Tom Collins is a wine scientist at Washington State.
12He said "the ability to continue to make wine" is at risk in areas where smoke might be more common.
13Cole Cerrato is a researcher working on the problem in Oregon.
14He stood in Oregon State's vineyard, near the small town of Alpine.
15He lit a fire and blew the smoke through a hose and into a row of grapes covered in plastic.
16Cerrato and other researchers have done this before.
17They turned the treated grapes into wine.
18The result was, the wine had an unpleasant flavor of smoke and ash.
19The scientists are working to find a way to keep the smoke from getting through the grape skins and creating a bad taste in the wine.
20Some are trying to create a process that will treat wine and remove the smokiness.
21But they are concerned such a process might remove some of the wine's good flavors, too.
22Others think they can combine smoke-affected grapes with other grapes.
23The mix might lessen the smoky flavor.
24And Collins is working on a spray made from water and a kind of clay that would protect the grapes from smoke.
25But all the grapes would need to be washed first before being turned into wine.
26Oregon State is experimenting with a similar spray treatment for grapes.
27In addition, the USDA has provided $7 million toward setting up smoke sensors in vineyards.
28Anita Oberholster is leading the efforts to save the wine grapes at UC Davis.
29In an internet post by UC Davis, she said a network of sensors would help grape growers learn if their grapes are at risk.
30In addition, the readings from the sensors will permit the growers to prove their grapes are free from smoke damage.
31Winemakers are glad that the universities are working to help the industry.
32Greg Jones runs the Abacela winery in southern Oregon and is the director of the state's winemaking trade group.
33He said the research has "gone a long way."
34Now the grape-growers can quickly find out if the fruit has been hurt by the smoke.
35In the past, winemakers would not know about the wine until it was ready to drink.
36"I think it's increasingly clear that we're not likely to find a magic bullet," Collins said.
37But, he said, the researchers will find ways to keep the wine business successful.
38I'm Dan Friedell.
1The West Coast of the United States produces over 90 percent of America's wine, an alcoholic drink. However, the area is also prone to wildfires. 2Such fires cost the American wine industry billions of dollars in 2020. The smoke affects the flavor of the growing grapes that later become the wine. And, the flavor is undesirable, say some wine drinkers. 3So, wine experts from state universities in the area are working together to protect wine grapes from wildfire smoke. 4In 2020, economists say, wildfires caused billions of dollars of losses, which included the wine industry. 5As a result, the U.S. Department of Agriculture is paying for grape research at some state schools. They include University of California, Davis (UC Davis), Oregon State University and Washington State University. The research investment is worthy, agriculture officials say, because wine grapes are America's highest-value crop. 6Tom Collins is a wine scientist at Washington State. He said "the ability to continue to make wine" is at risk in areas where smoke might be more common. 7Cole Cerrato is a researcher working on the problem in Oregon. He stood in Oregon State's vineyard, near the small town of Alpine. He lit a fire and blew the smoke through a hose and into a row of grapes covered in plastic. 8Cerrato and other researchers have done this before. They turned the treated grapes into wine. The result was, the wine had an unpleasant flavor of smoke and ash. 9The scientists are working to find a way to keep the smoke from getting through the grape skins and creating a bad taste in the wine. 10Some are trying to create a process that will treat wine and remove the smokiness. But they are concerned such a process might remove some of the wine's good flavors, too. 11Others think they can combine smoke-affected grapes with other grapes. The mix might lessen the smoky flavor. 12And Collins is working on a spray made from water and a kind of clay that would protect the grapes from smoke. But all the grapes would need to be washed first before being turned into wine. 13Oregon State is experimenting with a similar spray treatment for grapes. 14In addition, the USDA has provided $7 million toward setting up smoke sensors in vineyards. 15Anita Oberholster is leading the efforts to save the wine grapes at UC Davis. In an internet post by UC Davis, she said a network of sensors would help grape growers learn if their grapes are at risk. In addition, the readings from the sensors will permit the growers to prove their grapes are free from smoke damage. 16Winemakers are glad that the universities are working to help the industry. Greg Jones runs the Abacela winery in southern Oregon and is the director of the state's winemaking trade group. 17He said the research has "gone a long way." Now the grape-growers can quickly find out if the fruit has been hurt by the smoke. In the past, winemakers would not know about the wine until it was ready to drink. 18"I think it's increasingly clear that we're not likely to find a magic bullet," Collins said. But, he said, the researchers will find ways to keep the wine business successful. 19I'm Dan Friedell. 20Dan Friedell adapted this story for Learning English based on a report by the Associated Press. 21__________________________________________________ 22Words in This Story 23prone-adj. likely to do or suffer from something 24flavor -n. the taste of something 25spray-n. liquid forced out of a container in very small drops 26sensor -n. a device that detects something, such as the presence of smoke 27bullet -n. a piece of metal shot out of a gun 28We want to hear from you. Do you think the university researchers will find a solution to the smoky wine?