Vivian La / IPR NewsStill, if and when smoke hits again, Wierzba said she’ll consider sending grape samples to labs that could detect the compounds associated with wildfire smoke. Smoke compounds bind with the grape skin and tissues, and the flavors associated with smoke taint only come through during the fermentation process. Smoke taint is a rising concern elsewhere around the world, where hotter, larger wildfires have crept ever closer to vineyards. Grape growers said they’re learning to adapt to multiple changes in the environment, from drifting wildfire smoke to increasingly variable weather conditions. And that includes wildfire smoke.