Claril SMK is a fining blend of selected deodorizing activated carbon, pre-activated chitosan, and pea protein developed specifically to remove smoke related off-flavors and aromas from both white and red musts and wines. This fining blend contains a steam-activated carbon that is exceptionally gentle on color and phenolics compared to other activated carbons. This allows it to be used in high dosages, on nearly any style of wine, with great effect on smoke aromas and flavors, and minimal impact on color and phenolics.

More recently, Claril SMK has been applied to remediate wines with volatile phenols arising from Brettanomyces contamination with excellent results. We compared Claril SMK to Fenol Free, a separate but very effective deodorizing carbon for remediating Brettanomyces taint in wine. While not quite as effective at removal of volatile phenols as the Fenol Free, we did observe significant reduction in volatile phenols, with excellent retention of color and phenolics.

Enartis recommends the use of Claril SMK for remediation of wines where loss of phenolics and color is more important. While the Fenol Free can be used in wines with less consideration of color and phenolic retention.

With the approval of pea protein by the TTB this past winter, Claril SMK is now more readily available for US winemakers to use for remediation of smoke impact as well as Brettanomyces off-flavors and aromas. 

Comparison of color removal with fining treatments for a 2021 Sonoma County Cabernet Sauvignon.

Comparison of 4-ethylphenol and 4-ethylguaiacol removal with Claril SMK and Fenol free for a 2021 Sonoma County Cabernet Sauvignon.

For more information, please contact (707) 838-6312 or support@enartis.com.