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October 06, 2008
Behind the Scenes an Update on Smoke Taint
So, back in July I told you about how to recognize and minimize smoke taint: “Wildfires Impact Northern California Vineyards”and “Will Rrecent California Wild Fire Smoke Affect 2008 Wines?.” 
Now its time to look at how to remove smoke taint and here’s where and how to get you help.
In the summer of 2008, smoke taint became a problem in California. It has been a problem for years in Australia, where we learned how to deal with grapes and wine that have been effected. The below is from a combination of our own independent research, research conducted by the State of Victoria Department of Primary Industries, and our own experience with millions of litres of smoke tainted wine.
When smoke first became a widespread problem in Australia we turned to the tried and true: Reverse Osmosis. What we found was that RO was very inefficient (about 30% as efficient as removal of VA for example). This resulted in overprocessing at very high pressures. Email me for a copy of a report by the State of Victoria Dept. of Primary Industries which addresses this issue. To alleviate this problem, we began an R&D program spanning several years.
It has been established that lignins in burning wood break down into small phenols which are then taken up by grapevines and other plants.
Unfortunately, smoke taint character is derived from a whole host of these small phenols, and the smoke taint character differs dramatically from that of barrel aging and toasted oak.
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Smoke tainted wine has flavors and aromas that are variously described as wet ashtray, charred meat, burnt coffee, beetroot, salami, smoked salmon, or bacon. It also is often described as producing a drying, ashy backpalate in wines. This is more readily noticeable in white wines, but young red wines should be carefully screened for this, because it can be mistaken for young tannins, but does not resolve with aging.
Sensory thresholds are higher in red wines than whites, but are relatively low for both.
Today, we have arrived at a very different type of membrane which is much gentler and much more efficient. We have also developed very targeted adsorptive media to remove the offending compounds very effectively, without removing desirable compounds.
Our dedication brings you the gentlest, most cost-effective way of dealing with smoke taint available. Our process is CCOF approved for organic wine and organic wineries (just refer to us by name in your SOP). Our operators are well-trained professionals, our process non-invasive, and we offer the best pricing available. We also offer trial services.
You will need to get a smoke taint analysis from a lab. Then contact our Operations Director and Winemaker, Mariana Brown with the data. We will prepare a quote and some information for you.
Contact:
Bob Kreisher, Ph.D., President - Memstar North America, 355A Tesconi Circle, Santa Rosa, CA 95401, Phone: (707) 320-0672 E-mail: bob@memstarna.com, Website: www.memstarna.com
Santa Rosa, CA--October 6, 2008
Posted by fortna at October 6, 2008 02:58 AM
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