Testing is underway in many of Tasmania's wine grape growing regions to determine if bushfire smoke has impacted fruit quality.

Key points: Winemakers fear smoke from extended bushfires harmed their grapes

Winemakers fear smoke from extended bushfires harmed their grapes Many are testing their fruit for smoke taint

Many are testing their fruit for smoke taint Expert expect most winemakers to escape any serious crop damage

Bushfires have been burning in the state's north-west for more than two months, and smoke has drifted hundreds of kilometres.

Dalrymple Winery in Pipers River is one of a number of vineyards testing for smoke taint.

Winemaker Peter Caldwell started a small batch ferment this week.

"We take samples and we fill up a small container and then we crush them and start a small ferment," he said.

"We add some yeast to that and the idea of that is to, during that fermentation, see if that releases the sort of characters that you might be able to see as smoke characters.

"We look and see if we can actually smell any of the smoke sort of characters that are in the wine."

Wine Tasmania chief executive Sheralee Davies said Dalrymple was not the only vineyard testing for smoke taint.

"This is probably the highest level of testing that I've seen," she said.

"Our growers are very vigilant.

"There's certainly concern, particularly when that smoke was actually seen through vineyards but I think people have been quite practical and pragmatic about making sure that they undertake the testing."

Dalrymple Winery is testing its grapes. ( ABC News: Sallese Gibson )

The testing is not just being done by growers in the north.

"I've actually had reports of growers right around the state testing," Ms Davies said.

"The smoke was certainly at its most dense at Pipers River, the Tamar Valley and through the central north-west where we have vineyards but the smoke did actually spread right across the state.

"I'm aware of vineyards that are in the Coal River Valley that are doing some testing even though the smoke hasn't been quite as dense as some areas in the north."

Wine Tasmania's industry development officer David Sanderson said he believed Tasmanian growers would dodge the more severe impacts of smoke taint.

"The smoke wasn't local, it was older smoke from a fair old way away," he said.

"The research has shown the compounds that cause the taint tend to be photodegradable, they break down in light.

"Also, the grapes haven't reached that critical level of maturity where they were accumulating sugars greatly.

"Once it starts to soften and ripen, it's high risk."

But Ms Davies said there were options if tests did come back positive.

"Depending on the level of severity there are mitigation strategies that they can undertake both in terms of harvesting and in the winemaking process," she said.

"If the severity is very high, it's quite possible that they'll make the decision to not actually harvest their grapes.

"That's the worst case scenario."

Results of the smoke taint testing are expected in the coming weeks.