The University of Tasmania reports new results from the Tasmanian Institute of Agriculture’s long-term research into whether bushfire smoke-affected grapes can still be used to produce acceptable sparkling wine. Researchers simulated vineyard smoke exposure by treating grapes for three hours with smoke generated from local native wood and leaf litter, then made sparkling wines containing controlled levels of smoke taint. PhD researcher Alison Ctercteko reports that experimental treatments can remove smoke-taint compounds, although the central challenge is reducing those undesirable compounds without simultaneously stripping desirable Pinot noir and Chardonnay aromas. The work forms part of a 10-year trial examining both mitigation methods and how smoke compounds affect sparkling wine during ageing, with the current results described as promising but not yet presented as a finished solution. The University published the research update on 23 September 2026, with a contemporaneous release timestamped 10:37 am AEST.