Smoke Taint Removal

Memstar

In a sunburnt country like Australia, smoke taint is a recurring problem for winemakers in many regions. These volatile phenols can irreparably harm a wine’s quality and only become more evident post-fermentation. Smoke damage can result in volatile phenols in wines such as guaiacol and 4-methylguaiacol. These can result in ashy, bitter and harshly acidic flavours in the wine. Our Memstar machines provide the gentlest yet most efficient way to remove the effects of smoke taint without stripping flavour from the wine.

How do we remove smoke taint?

The Memstar process can correct smoke taint faults by filtering the wine through a nano-membrane to extract a permeate containing the undesirable compounds, passing it through an absorption media to remove them, and finally returning the treated permeate to the wine concentrate.

Benefits of Memstar

• Selective membranes avoid stripping of flavour
• No internal recirculation of tainted material
• No heat increase – preserving quality of wine
• Lower treatment pressure
• Efficient – 1,700 – 4,000 litres per hour

Downloads

Smoke Taint Removal Techsheet