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This is Scientific American's 60-second science.

I'm Christopher in Taliatta.

The fires that ripped across Napa and Sonoma last year

damaged some two dozen wineries and burned others completely to the ground.

Yeah, and also, don't forget, chili burned pretty good this year, too.

In fact, the fires there destroyed quite a few old vineyards.

West Sandberg, an analytical chemist at the University of British Columbia, at the Okanoggan

campus, right in BC's wine country.

Basically, this is a problem in North and South America this year.

Even wineries that are unscathed by fire may suffer from smoke passing through the vineyards

because it can leave that year's vintage with unpleasant smoky notes.

Zanberg and his team studied that process with an experimental plot of Cabernet-Franc Vines,

five of which they exposed to wood smoke and five they left alone.

What they found was when volatile compounds and smoke land on the

grapes, the fruit very quickly sucks the chemical into its skin or flesh, and then it tags sugar

molecules onto the smoky compounds, which renders the smoky substances water-soluble and non-toxic.

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