Wildfire smoke adds a new risk for Michigan’s wine growers

Wildfire smoke that reached northern Michigan in July did not appear to damage grapes, but it raised concerns for the state’s nearly $9 billion wine industry as hotter, drier conditions increase wildfire risks.

Extended smoke exposure can cause “smoke taint,” giving finished wine unwanted flavors that emerge during fermentation. Growers may send grape samples for testing, though researchers said damage is difficult to measure before wine is produced.

Michigan winemakers said the grapes were still in an early growth stage and had not reached the period when they are most sensitive. They are also managing extreme precipitation, fluctuating temperatures and early spring frosts linked to changing weather patterns.

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