(Corvallis, OR) -- Oregon State University researchers have discovered a new class of compounds that contribute to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke. The compound can now be used to identify which grapes will be affected by smoke and ways to possibly reduce or eliminate the smoky taste. Wine makers will know if smoke taint is a problem and what steps they can take to reduce the effects of the smoke. Wildfire smoke has become a growing problem for wine makers as warmer temperatures help contribute to an increase in wildfires.