SMOKE TAINT
PROBLEM
Volatile phenols and their bound precursors from smoke exposed grapes can impart undesirable aromas and flavours (ashtray, burnt rubber) in wine, particularly noticeable post-fermentation.
KEY PRODUCTS
Fermcontrol ClearUp BIO, a novel, highly purified yeast cell wall preparation that is an alternative and effective fining tool for the adsorption of volatile taint compounds in wine.
PROTOCOL OBJECTIVES
- Bind and reduce the impact of volatile phenols and glycosidically bound precursors.
- Minimise the sensory expression of smoke taint without stripping wine aroma or mouthfeel.
- Stabilise must/wine for successful fermentation or ageing.
