Help Mitigate Smoke Taint in Wine

This year has been one for the record books, COVID 19, relentless heat waves and now the challenge of wildfires threatens another harvest. The exposure of vineyards and grapes to smoke may result in wines with undesirable sensory characteristics, such as smoky, burnt, bacon, medicinal or ash, usually described as ‘smoke taint’. Here at JUCLAS USA we are ready to help with our proven smoke taint protocol. Obviously, there are different ways to deal with smoke, but we have found that using these products seems to be the least invasive and the least destructive on your wine.

PRODUCTS TO HELP MITIGATE SMOKE TAINT IN WINE

ZIMAROM® Enzyme for the release of aromatic components. This enzyme cleaves the aromas linked to the residual sugars and in this case the linked smoke taint markers.

Dose ranges from 1 to 3 g/hL. We suggest for lab trials you try the higher dose of 3 g/hL in contact 4 to 5 days at no less than 65ºF so that the enzyme is active. Different doses and temperatures will influence the contact time needed for the enzyme to act.

FPS® CARBON Vegetable carbon to target specific aromatic taints, including smoke taint. Important to notice that is has a minimal impact on the red wines color and polyphenols.

Dose ranges from 20 to 100 g/hL. Although you may need 150 g/hL. You need however, to check what is the legal limit to be applied in your country. Maybe 2 applications may be needed instead of one.

MASTERVIN COMPACT - Granular sodic bentonite with silica sol.

DOSE RANGES FROM 3 to 5 g/HL. UTILIZED TO SETTLE OUT THE CARBON AS SOON AS YOU HAVE reached the desired contact time. Highly compact and MINIMAL impact on color.

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