Smoke Exposure Research Act

This bill requires a part of the U.S. Department of Agriculture called the Agricultural Research Service to study how smoke affects wine grapes. The research would be done together with certain universities in California, Oregon, and Washington that have already studied this topic. The goals include figuring out what chemicals cause a smoky taste in grapes and wine, creating standard ways to test for smoke damage, building a database of natural smoke-related chemical levels in grapes, and finding ways to protect grapes from smoke or reduce its effects.

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