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Smoke Taint and Grapevines

12 April 2017

Council asks farmers to consider their neighbours when burning off their properties over the next month.

South Australians food and wine industries are a vital part of the state’s economy. The wine industry has genuine concerns about the smoke resulting from burning and landholders need to be mindful of burning around vineyards to ensure that grapes continue to be of premium quality.

Grapevines exposed to smoke during sensitive growing periods are likely to render the grapes and subsequent wine unfit for sale and consumption. The highest potential for smoke uptake occurs from when the grapes soften and ripen to harvest. This is typically from March to early May in the South East.

Heavy exposure for a period of 30 minutes is sufficient to result in smoke taint.

Reducing the risk of smoke taint can be achieved by:

  • Identifying the high risk periods in your area by contacting with your local grape and wine industry organisations (contact details are available from admin@wgcsa.com.au).

  • Check with vineyard owners/managers in close proximity to the burn before commencing.

  • Avoiding burning until the grape harvest has been completed, or

  • Avoid burning when wind conditions threaten vineyards in your area.

Should you require any further information regarding this or any other fire permit related matter please don’t hesitate to contact Council’s Fire Prevention Officers on (08) 8733 0900.




For further information please contact:

Ben Gower, Chief Executive Officer
Email:                      bjg@wattlerange.sa.gov.au
Telephone:              (08) 8733 0900 or 0402 177 247


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