ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 133
SMOKE TAINT PREVENTION
AND MITIGATION
Remediation
When choosing a remediation strategy for handling smoke taint, it is important to recall that not every
treatment will be effective in a given wine, and it might require multiple techniques and possibly multiple
applications of those techniques to significantly reduce the perception of smoke.
1. Reverse Osmosis
• Highly effective at removing free volatile phenolst.
• Not effective at removing bound volatile phenols, so smoke characteristics might return.
• ATPGroup’s Mobile Services partner Mavrik North America has proprietary RO equipment with specially selected
membranes to target compounds related to smoke taint. Sensory analysis of the wine is critical before and after
treatment. Because MLF has a large sensory impact, any RO treatment should be considered 5–6 weeks after
MLF is complete. Wines treated with reverse osmosis for smoke taint should NOT be barreled down. For oak
complexity and palate resolution, consider tannins and/or oak blocks with micro oxygenation in tank.
2. Fining
In addition to pre-fermentation fining, it might be necessary to fine during and after fermentation. Trials are always
recommended. For mild smoke character, start with fining trials at 6 weeks post-MLF. For stronger smoke taint:
• End of fermentation or ML:
1. ClarMix at up to 0.1 g/L (0.8 lb/1000 gallons) for 3 days.
2. Follow with ClarPure at up to 40 g/hL (3.3 lb/1000 gal) for 3–6 days contact.
3. Rack wine off fining lees.
• During aging (or beginning 6 weeks after the completion of MLF):
1. Add ClarPure at up to 40 g/hL (3.3 lb/1000 gallons) for up to 6 days.
2. Rack wine off fining lees.
• Finished blend fining
1. ClarMix at up to 0.1 g/L (0.8 lb/1000 gallons) for 3–6 days.
2. Follow with ClarPure at up to 40 g/hL (3.3 lb/1000 gallons) for 48 hours contact.
3. Rack wine off fining lees.
3. Tannins & Oak Chips/Blocks
As with use in fermentation, certain tannins and oak chips or blocks might help reduce the perception of smoke taint.
Trials are highly recommended, as certain options can actually increase smoke perception.
Tannins that enhance fresh aromatics or increase complexity, such as Tannica Bouquet, Tannica Rosso, Tannica Lyon,
or Tannica Fresco, might be helpful in reducing the perception of smoke characteristics.
For wines pressed early, Tani-Grape, Tani-Structure and Tani-Complete can help enhance a wine’s mouthfeel
and structure.
PROTOCOLS
Please contact your ATPGroup Enology Products Specialist for more information and help selecting the
right solutions for your wines.
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