Recent fires have significantly affected grape growers. In the Yarra Valley some vineyards were burnt but the biggest issue for growers has been the effect of smoke on grapes.

Kieran Murphy, Grape Industry Development Officer (DPI), has facilitated testing processes on many samples of grapes and wine, sending samples to the Australian Wine Research Institute in Adelaide for analysis and providing support and information to the region's growers and winemakers.

In an upcoming seminar Kieran will join a panel of experts to explain the research on smoke effect and update growers and wine makers on the results of the sample analysis.

Research suggests that various smoke compounds (over 3000!) enter the vine through the leaves and are translocated to the fruit.

Roger Cowan's Mt Samaria vineyard in North East Victoria was over 50km away from direct fire threat, but drifting smoke may still affect his wine quality. Despite healthy looking vines and grapes, the product may be unusable. "We are concerned that our wines will be as smoke affected as they were in the 2007 fires", he said. "The smoke changes the wine's taste and we are unable to sell it."

The combined research results of 2007 - 2009 and DPI's engagement with industry will assist growers and wine makers to better understand the consequences of smoke effect on grapes. Ultimately, this information will limit the severity of future bushfire events on their industry.

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