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Many vineyards in the south of France are severely threatened by smoke pollution due to the massive forest fires. The grapes affected by these fires can cause very unpleasant aromas in the wine such as smoke, tar, medicinal or burnt tones. Vincent Bouazza from the Dubernet Institute in Narbonne explained that even vineyards more than two kilometres from forest fires are affected. The scientists analyzed more than 150 samples of grapes from the endangered areas. He strongly recommends that contaminated grapes be vinified separately, otherwise the aromas could be transferred to the entire production.

(uka)


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