Wine Industry Network

SMOKE TAINT TREATMENT

March 08, 2019

Should you find yourself facing some smoke tainted grapes or juice or wine, we have some products that are showing positive results.

ZIMAROM®: Available in 100 gram units.

Liberating glucose bound aroma compounds ZIMAROM® is a beta-glycosidase enzyme which aids in the development of the grape varieties' full aromatic expression.

FPS Carbon: For removal of aromatic taints and unstable pigments. (20 kg bag)

FPS Carbon is a very useful vegetable based enological carbon. Its selective properties make it especially attracted to phenol based aromatic compounds in particular ethyl phenol and ethyl guaiacol thus making it useful for managing both smoke and Brettanomyces/Dekkera taints. For color removal, FPS is specific to unstable oxidizable pigments responsible for browning. In stuck ferments FPS can help remove some long chain (octanic and decanoic) fatty acids produced by yeast which can inhibit fermentation.

Mastervin® Compact bentonite is sourced from the Mediterranean region. (20 kg bag)

After activation, it is granulated with a process that reduces the time required for rehydration, ensuring maximum efficacy of the product. The size of the granules are optimized to allow smooth absorption of water, without causing insoluble mass formation.

Contact your Technical Sales Manager for assistance in designing a treatment plan for your smoke taint product. Don’t let “Smoke get in your eyes” and hope that the problem resolves itself!