Diluting smoke-affected wine by blending
Blending a small proportion of smoke-tainted wine with a large volume of undamaged wine is an option for larger wineries.
The dilution required will depend on the level of smoke compounds in the affected wine, as well as the sensory characteristics of the unaffected ferment. Various small batch combinations will need to be carried out to identify the ideal blend. Learn more.
Removing smoke compounds from wine with activated carbon
Many different activated carbon compounds have been trialled for their ability to remediate smoke-affected wine with mixed success.
As for juice, consider the following:
Limitations – activated carbons are non-selective and can also remove desirable colour, flavour and aroma compounds. Choosing the correct type and dose of carbon product for fining is critically important.
- Important – test various options on small batches of wine to ensure the desired depth of colour and sensory characteristics are not adversely affected by the carbon treatment.
- Treatment combinations - consider combining carbon fining with blending with unaffected wine which may further reduce undesirable smoke taint characteristics and restore wine complexity.
What else can I do with wine to reduce smoke taint?
Wine Australia and others have funded significant research into treatments for smoke-affected wine. Unfortunately, there is currently no silver bullet and the techniques below have not proven to reduce smoke taint in wine to date:
• Nanofiltration
• Treatment with glycosidase enzymes
• Treatment with untoasted oak chips.
Watch more - Tackling smoke taint head on: winery remediation options for smoke affected juice and wine
Solutions under development
Wine Australia is supporting a project to validate remediation of smoke-affected wine with Molecularly Imprinted Polymers (MIPs) which are selective for smoke compounds.
Subscribe to R&I news for updates.
What if my wine is too tainted to use?
Blending
If your options are limited because your winery’s target market is boutique or premium, consider calling wine-making colleagues at larger wineries who blend for a different market. They may be able to purchase what you can’t use.
Distilling
Some distillers will use smoke-affected juice or wine to manufacture base spirit for gins, fortified wines or industrial use. Whether they will pay for it and how much, will depend on the distiller. Getting to know your local distillers and finding out early in the season if and in what condition they will accept any juice or wine you are unable to use, may be helpful if you need their support at short notice.
Smoke-tainted wine grapes find a new purpose in craft spirits
Take care of yourself
Facing a cellar of smoke-tainted wine can be challenging.
A calmer, clearer head will help you see a way forward. Talk to your friends and colleagues.
Please get help if you need it.
- Lifeline 13 11 14
- Beyond Blue 1300 224 636
- SANE Australia 1800 187 263
