The current wildfire-related research conducted in the Oberholster lab focus on the impact of smoke from wildfires on grapes and the resulting wines. Knowledge regarding the impact of smoke on grapes and the resulting wines are limited and we currently do not know how much grape smoke exposure results in the phenomena called ‘smoke taint’ in wines. Research focus on identifying the key markers that can indicate smoke impact in grapes and how this relates to any smoke characters in the resulting wines. Additionally, different techniques are being investigated for the amelioration of smoke impacted wines.