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SMOKE TAINT - An update, July 2010 The recent wild fires in California have lead to a potential "smoked taint" aroma in wines fermented from grapes originating from wild fire affected regions. The extent of the problem is widely spread and the volume fo wine affected could be as much as 2-3 MGal. Preliminary analysis of the wine suspected of smoke taint reveals elevated levels of 4 methylguaiacol (4MG) and guaiacol (G). Studies by the Department of Agriculture and Food in Western Australia have also found other smoke taint related compounds in the form of 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines fermented from smoked grapes. TREATMENT METHOD FOR SMOKE TAINT We are now 18 months into the smoke taint reduction experience and numerous reports from wineries that have treated their wines using membrane processes indicate a so called "regeneration" of the smoke taint - particularly on the finish. Typically the smokey aroma is diminished, but the retro-nasal ashy finish remains or returns. VA Filtration USA, in co-operation with a well know consulting winemaker, have developed a method for the removal of this "ashy" finish from smoke tainted wine. The process itself, named DETOX, involves contacting the wine with a unique food grade resin after which the ashy characteristic is eliminated by up to 99%. Several trials have revealed complete removal of the "smokey" finish on the pallet. The DETOX process is utilized in a 2 stage process for treating smoke tainted wines. This includes our first stage membrane treatment system followed by the DETOX process. The resin, invented and perfected in Germany, is completely food grade and TTB approved for use in wine. The offensive compound/s being removed are still not know, but further research on wine treated using this method might help to discover what is causing the offensive finish. How does the DETOX process work on a practical basis? It is a simple flow through process. When breakthrough occurs, the media is simply regenerated and treatment resumes. What else is removed using this process? Based on analysis of wines being processed using the DETOX method, it has been found that there is no change in G and 4MG levels after processing. Free toasted oak is what we call it! We have also found no significant change in the phenolic profile of the wine and or the ester concentrations. Before and after analyses on every component tested are essentially the same (correcting for analysis error). What if my wine is heavily tainted with smoke? We have taken really 'awful' smoke tainted wines to undetectable levels after processing. Australia researchers though have found that there is a window during which this taint remains 'hidden'. Since the theory is that smoke tainted compounds are bound to the glycosides within the wine, there will be a recurrence of the taint within 1-2 years after treatment as the glycosidic bonds break down. Can trials be carried out to see if it will improve my wine quality? Yes. Trials can be carried out. Please send 3 x 750ml samples to our offices on Dodd Court. We will return 1 x 750 ml bottle of treated wine. How long will it take to treat the wine using the DETOX process? Typical flow rates are 800-1000 gal/hr. What is the cost of treatment using the DETOX process? Prices as low as $0.28/gallon per pass dependant on volume. Please contact Bryan Tudhope on 707 552 2616 to learn more about this exciting new technology.
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