Wildfire smoke damage science for wine grapes is advancing faster than insurance standards, creating a compensation gap for growers. - Researchers identified ashy aftertaste as key defect, linked to thiophenols and bound compounds.
- Insurance still relies on older markers like free guaiacol, missing newer findings. - Vineyard and winery treatments, including barrier sprays and filtration, show promise but need refinement.
- Biological solutions like engineered yeast are being explored to break down smoke compounds. The disconnect between research and insurance practices leaves California wine growers vulnerable to financial losses from smoke exposure.