Molecularly imprinted polymers help get the stink out of smoke-tainted wine

Wildfires can damage crops, even if flames come nowhere near the plants. One outcome can be an unpleasant flavor and smell of wine that is made from grapes exposed to smoke. But researchers report in the Journal of Agricultural and Food Chemistry that they have developed a way to lessen this smoke taint to improve the palatability of the wine. Wildfires can damage crops, even if flames come nowhere near the plants. One outcome can be an unpleasant flavor and smell of wine that is made from grapes exposed to smoke. But researchers report in the Journal of Agricultural and Food Chemistry that they have developed a way to lessen this smoke taint to improve the palatability of the wine. Biotechnology Agriculture Phys.org – latest science and technology news stories