Researchers and winemakers have teamed up to find an alternative use for wine grapes tainted by bushfire smoke. 

Vines across New South Wales, South Australia and Victoria were tainted by smoke in the black summer bushfires. 

20 tonnes of grapes from an Adelaide Hills winery were donated to the University of Adelaide, fermented into wine, and then turned into Brandy.

Rural Editor spoke with The University's Head winemaker Professor Paul Grbin about the project and what it means for the industry. 

Researchers and winemakers have teamed up to find an alternative use for wine grapes tainted by bushfire smoke.&nbsp;
Vines across New South Wales, South Australia and Victoria were tainted by smoke in the black summer bushfires.&nbsp;
20 tonnes of grapes from an Adelaide Hills winery were donated to the University of Adelaide, fermented into wine, and then turned into Brandy.
Rural Editor spoke with The University's Head winemaker Professor Paul Grbin about the project and what it means for the industry.&nbsp;

The Rural News

The Rural News is market leader, dealing exclusively with stories of interest to the farming sector and has the support of Australia’s largest media business and international correspondents.

The Rural News is market leader, dealing exclusively with stories of interest to the farming sector and has the support of Australia&rsquo;s largest media business and international correspondents.

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