A TEAM of University of Adelaide researchers has received state government funding to help determine whether smoke from stubble burning has an effect on winegrape production.
The Australian Wine Research Institute will also assist in the research that has received a $60,000 boost.
Primary Industries and Regional Development Minister, Tim Whetstone, said past analysis of whether low intensity stubble fires had a lasting impact was minimal.
“Autumn burn programs sometimes coincide with the presence of unharvested grapes still being on the vine," Mr Whetstone said.
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Member for Schubert Stephan Knoll - whose electorate covers the Barossa Valley - said previous research had focused on taint from thick and lingering smoke caused by bushfires and controlled burns.
But he said the new research would involve field and winemaking trials to discover the sensitivity of grapes to smoke from low intensity crop stubble burns.
“The study will also seek to determine the exact point when smoke loses its potency to winegrapes," Mr Knoll said.
Barossa Grape and Wine Association viticultural development officer Nicki Robins said SA's wine regions had a reputation of producing world-class wine.
"We are pleased to see funding research that will help to mitigate any risk of losing that,” she said.
AWRI business development manager Mark Krstic said the research would help reveal further information about conditions for stubble burning that would diminish unintended risks of damage to grape and wine production.
