Smoke in the Vineyards

Vineyard and grape exposure to smoke may result in wines with undesirable sensory characteristics such as smoky, burnt, bacon, medicinal or ash along with ‘ashtray’, and bitter aftertaste. read more

Smoke Taint 2020 - Advances in treatment - ARC Process

VA Filtration offers a brand-new process for the reduction of smoke taint from wine (ARC Process), removing not only the free taint creating the smoke aromatics, but also the bound taint from aff read more

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New Multi-Pronged Smoke Taint Removal Process Patented

Climate change presents real challenges to wine producing locations when wildfires strike where wine grapes are grown. Essentially sucking in the smoke compounds floating in the air through their skin read more

Alert Smoke Impact on Wines - Winemaking Tips

Vineyard and grape exposure to smoke may result in wines with undesirable sensory characteristics such as smoky, burnt, bacon, medicinal or ash.Molecules responsible of smoke character in wine: Numero read more

Learn to recognize, understand, avoid and minimize wine defects!

Fermentis is pleased to invite you to two sessions of Fermentis Academy sponsored by ATPGroup: Tuesday, April 16th, 2019 in Lodi, CA at the Wine & Roses Hotel 8:30am - 6:30pmWednesday, April 17th read more

Smoke Taint and the handling of wine that may be impacted

To our employees, friends, customers and vendors impacted by the recent wild fires, we are grateful to be part of such a strong and unified community.  The losses incurred by some are unimaginabl read more

Burning Questions Regarding Smoke Taint

With fires in Canada, Washington, Oregon and California, smoke taint is becoming a concern for the 2017 vintage. The stage of grapevine growth and development, smoke concentration, duration of exposur read more