Targeted Wine Taint Removal

Smoke Taint

Smoke gets in your eyes – and in your glass.

Not since 2009, have wine makers been faced with the real possibility of smoke taint. 2015 may be a challenging harvest because of the Lake and Trinity fires.  In 2009, wine producers observed that while smoke affect may be apparent shortly after pressing, in many cases the wine did not reveal the taint characteristics like smoked meat, especially smoked bacon fat; old ashtray; and cigar butts, unitl weeks after ML was complete. 
Another observation was that Guaiacol levels measured in a laboratory did not always correlate with sensory perception of the smoke effect. Some wines with high Guaiacol levels may not taste smokey, while others with relatively low Guaiacol levels have smoke effect that is immediately discernable. When you know the levels of both the Guaiacol a well as the 4-methylguaiacol, it can often confirm the presence of the taint as well as its intensity.   From there, you’ll have the information you need to take the next steps to treat and even save your wine.   

What to do about Smoke Taint?

Plan ahead
Identify vineyards that may have been impacted by the recent fires.  Vines do not need to be exposed to thick smoke to pick up the smoke taint compounds. Concurrent with the first press, schedule a time for analysis and suggestions. 

Berry Picking

Another option is Berry sampling, considered the most effective way to detect smoke taint.

A good sampling program is essential to ensure that the sample is representative. Spatial variability is particularly important when selecting berries, since location within the vineyard can determine exposure to smoke particles.

Send your wine grape samples to GTS for analysis.

Test before you oak.

Test juice and wine samples should be taken prior to oak contact.

We’ve been fortunate during the last few years to not worry about smoke taint, this is not one of those years.  Sometimes a test is all you need to relax about the 2015 vintage.

Winesecrets has successfully treated millions of smoke-impacted wine. We can help you restore the flavors you intended to create in your wine. Contact us today!   or call 1-888-656-5553 today to arrange a field trial at your facility.

Let us set your mind at ease.

Smoke Taint Removal

Our taint removal methods selectively remove unintended compounds resulting from forest fires near vineyards during key growing periods.

Winesecrets can help restore the proper flavors by removing smoky, acrid attributes resulting from local wild fires. Volatile phenols 4-ethylphenol and 4-ethylguaiacol (4EP/4EG) are important parts of the smoke character in wine and are important for measuring the impact of smoke taint. 4EP/4EG analysis serves as a marker to gauge the effectiveness of smoke taint removal.

Our process involves recirculation of the wine in a single tank, which reduces the risk of oxidation and manages the headspace of your wine. This helps you deliver the consistent flavor profile that your customers enjoy. Winesecrets' flavor recovery may be performed at your facility or ours. Your wine is treated gently throughout.

More on removing Wine Taints . . . .

 
Why Remove Taints From Wine?
  • Undesirable Levels of VA, EA, 4EP, 4EG May Impact the Wines Value
  • Remaining In Compliance With VA Levels
  • Flavor Recovery
  • Sensory Optimization

 

Why Choose Winesecrets?
  • Decades Of Service Experience
  • Millions Of Gallons Processed
  • Our Process Is Gentle On Wine
  • Specialized Membranes Utilized
  • Minimal Wine Loss
  • Ability to Perform Small Scale Trials

 

About Our Processes

Harvest Conditions can lead to various taints, including volatile acidity, high alcohol and Brettanomyces. Mother Nature can also interfere in the winemaking process with ill-timed rain and the occasional forest fire. In any of these cases, Winesecrets' reverse osmosis technology is available to restore the sought-after characteristics in wine while remediating the undesirable flavors.

Reverse Osmosis for selective wine filtration was patented in 1992 for volatile acidity (VA) and alcohol removal in wine. Since then, its use has been expanded to remove off-aroma compounds from "Brett" and smoke and to remove rainwater from juice prior to fermentation.

Reverse Osmosis is an engineering term for filtration through a flavor and color-retentive membrane. Unlike traditional filtration, reverse osmosis is a cross-flow process where only very small particles (molecules) pass through the membrane, leaving flavor and aroma constituents untouched. Because of the extremely small pore size of the membrane, a normal filtration system would plug instantaneously. The cross-flow action of the system, whereby a constant high velocity stream of wine is constantly washing the surface of the membrane, keeps the membrane from fouling and allows commercial flow rates for wine treatment.

The selective nature of reverse osmosis allows for treatment of specific taint compounds. In the case of acetic acid and ethyl acetate (VA), only the taint components, water and alcohol are treated with ion exchange to remove the VA, leaving the aroma and flavor compounds untouched. Similarly, other taints are treated after passing through a selective membrane, preventing the delicate sensory characters from treatment. With juice concentration, only water passes through the membrane, leaving sugar and flavor intact.

 

 

 
 
Acetic Acid (Volatile Acidity, "VA") Removal

Our taint removal methods selectively remove the unintended compounds resulting from aggressive winemaking from aging and fermenting wine.

Wine is a complex, living product. As such, sometimes Mother Nature throws you a curve with unintended flavors and compounds that mask the true character of your wine. Winesecrets can help restore the proper flavors by removing the tangy, vinegary attributes resulting from acetic acid production and the nail polish remover taint resulting from ethyl acetate formation.

Our process involves recirculation of the wine in a single tank, which reduces the risk of oxidation and manages the headspace of your wine. This helps you deliver the consistent flavor profile that your customers enjoy. Winesecrets' flavor recovery may be performed at your facility or ours. Your wine is treated gently throughout.

 
 
Ethyl Acetate (EA) Removal

Our taint removal methods can selectively remove ethyl acetate from your wine.

In many instances, ethyl acetate accompanies acetic acid, making up the steam distillable compounds in volatile acidity. In a few instances, the compounds may be present separately in wine.

Under some circumstances, a high percentage of VA is Ethyl Acetate. A must allowed to ferment with native yeast, especially Kloeckera (K. Apiculata), can have very high concentrations of ethyl acetate, with its characteristic nail polish remover aroma.

Winesecrets' volatile acidity process can selectively remove ethyl acetate (EtAc) from wine. Other VA removal processes cannot. By adjusting resin management, Winesecrets can selectively remove excessive EtAc, meeting winemaker requirements for specific volatile acidity removal.

Our process involves recirculation of the wine in a single tank, which reduces the risk of oxidation and manages the headspace of your wine. This helps you deliver the consistent flavor profile that your customers enjoy.

Winesecrets' flavor recovery may be performed at your facility or ours. Your wine is treated gently throughout.

 
 
4EP/4EG Removal

Our taint removal methods selectively remove unintended compounds from your wine.

Winesecrets can help restore the proper flavors by removing off-character molecules resulting from Brettanomeyces and other feral yeasts. Volatile phenols 4-ethylphenol and 4-ethylguaiacol (4EP/4EG) are important parts of the Brettanomyces character in wine and are important for monitoring Brettanomyces. Measurement of 4EP/4EG serves as a marker to gauge the effectiveness of Brett taint removal.

Our process involves recirculation of the wine in a single tank, which reduces the risk of oxidation and manages the headspace of your wine. This helps you deliver the consistent flavor profile that your customers enjoy. Winesecrets' flavor recovery may be performed at your facility or ours. Your wine is treated gently throughout.

 
 
Also Available:
  • Removal Of Eucalyptus Taint
  • Removal Of Ladybird Taint
  • Removal Of Geranium Taint
  • Removal Of Sulfur Compounds
  • Reduction of Pyrazine Expession

 

We are always Researching and Developing the next useful technology for Practical Winemaking Solutions so don't hesitate to pick our brains or throw us a curveball. We embrace learning something new as often as possible!