Smoke Taint

Smoke Taint Removal


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


Memstar Mini Alcohol Reduction Service

Memstar Mini

Ideal for smaller volumes, reduces dilution and improves accuracy ~10,000 Litres

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Memstar Midi alcohol reduction system

Memstar Midi

Great for mid-sized volumes from 2,000 – 100,000 Litres Most versatile equipment

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Memstar Maxi alcohol reduction system

Memstar Maxi

Most capable machine in terms of processing volume capacity from 5,000 – 500,000 litres

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Contact Us

Contact VAF Memstar today about our diverse range of filtration and processing services, available in a diverse range of capacities and mobilities.