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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.

SMOKE TAINT TREATMENT UNIT

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.