Effects of Six Commercial Oenococcus Oeni Cultures on Volatile Smoke-taint Compounds During Malolactic Fermentation

The phenolic compounds responsible for smoke taint in wine move from odorless glycosides to unbound volatile forms during vinification processes. Little scientific data exists however on how malolacti 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

HARVEST ANALYSIS: GOING BEYOND BRIX

Grape, juice and wine analysis provides winemakers with information beyond what the senses can do. Brix, TA and pH are essential grape parameters to track during harvest. However, a more complete 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

SMOKE TAINT - LESSONS LEARNED FROM 2008

With all the wild fires about, the question of smoke taint is on every winemakers lips.  Is it in the fruit?  Will it affect my wine?  How do I remove it?  Based on 2008 experience read more

Varietal Aromas Resulting from Alcoholic and Malolactic Fermentations

The interaction between microorganisms and the grape must is a complex mechanism involving a multitude of substrates and products, including some that read more