Smoke Taint Treatment Unit
FIND THE AROMATIC EXPRESSION AND FRUIT OF YOUR WINE
A unit developed by our R&D department, with strong technological choices to respond to the problem while preserving the aromas of the wine.
OUR SOLUTION SURGICALLY ELIMINATES THE MOLECULES RESPONSIBLE FOR SMOKE FLAVOR (GUAIACOL, 4-METHYLGUAIACOL, O’CRÉSOL, ETC.) AND COMPLETELY PRESERVES THE ORGANOLEPTIC QUALITIES AND AROMAS OF YOUR WINE, WHERE OTHER SOLUTIONS TIRE THEM.
THE COUPLING OF MEMBRANE EQUIPMENT AND AN ADSORBENT FILTER:
- Tight nanofiltration membranes, approved for wine production, selected for their high selectivity in order to obtain a permeat containing the molecules responsible for Smoke Taint flavor and free from the noble molecules of wine,
- An adsorbent: activated carbon, approved for food contact and wine neutral, chosen specifically for its ability to fix 100% of the molecules responsible for the Smoke Taint contained in the permeat.
SINCE MANY YEARS, WE HAVE BEEN SUCCESSFULLY EQUIPPING WINERIES IN CHILE AND THE USA TO TREAT WINES AFFECTED BY THE SMOKE TAINT PROBLEM, AS OUR ANALYZES PROVE*
BASED ON THIS FEEDBACK, WE PROVIDE WORKING PROCEDURES:
- To act at the right time on your wine on the Smoke Taint issue,
- To model your processing time,
- For wine preservation through perfect control of oxygen.
Need more information about smoke taint issues in your wines?
- Contact our Product Manager Jean-Sebastien Laronche: jslaronche@michaelpaetzold.com
