Very Cool!Very much something I am involved in. There is a lot of smoke and mirrors around the chemistry (sorry for the pun) but at the end of the day, it can be removed from wine routinely.
It was an interesting Sci Fri story where Dr Cerrato noted it was common practice to adjust wines for certain elements. Noted that the smoke was a bit more difficult in reds due to use of the skins and the amount of enzymes (I think) that get created but likely do-able.
Guess this really isn't an every year event and other "climate" factors more worrisome.
He did note that some wines may like a bit of ash or smoky flavor ...