With rampant fires blazing through Northern California this summer, grapes from surrounding vineyards can lead to smoke-tainted wines with campfire aromas and bitter flavors. Winetech has a solution! By utilizing reverse osmosis technology, similar to the use of Reverse Osmosis in VA removal, the smoke taint removal system uses loose RO to seperate 4 MethlGuaiacol (4MG) and Guaiacol (G) into the permeate stream. This permeate stream is then treated separately through our ion exchange resin columns to remove Smoke Taint flavors without damaging pigmented retentate which contains the wines' complex characters. After this treatment, the permeate is blened back into the retentate. 

For more information on our Smoke Taint removal, CLICK HERE