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 Emily Minney spoke with The University’s Head winemaker Professor Paul Grbin about the project and what it means for the industry.

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