Charles Sturt University and the National Wine and Grape Industry Centre are making facilities and expertise available to help grower groups make wine from samples of grapes from vineyards exposed to smoke.

NWGIC Director Leigh Schmidtkeb said the process will look at potential impact on vintages.

"The impact of smoke taint depends on a number of factors including the growth stage of the vine and grape maturity, variety, how long the grapes are exposed, and proximity to the source of the smoke," he said.

"Conducting a small scale ferment of potentially affected grapes allows wineries to undertake a sensory assessment of the wine to gauge the potential risk for smoke taint to develop."

Local grower groups are coordinating the referral of samples to the Charles Sturt Winery.

The Wagga facility will be one location where testing will help decipher if a grape is of high enough quality to use before harvest occurs.