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Mitigating Smoke Taint
Oak Wise conducted a study on the effect of mitigation and amelioration techniques on smoke tainted wine grapes and finished wine. Our objective is to present methods to help mask or balance smoke characteristics in wine by introducing oak ellagitannins or cherry wood tannins at three stages of wine development: addition before primary fermentation addition before malolactic fermentation and addition in finished wine/pre-bottling Results of the study showed that treated wines contained a significantly lower level of perceived smoke attributes with an enhanced overall quality in finished wine.  Click here for the complete technical paper: Oak Wise Technical Paper - Mitigating Smoke Taint.pdf
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To address critical topics of sustainability, climate crisis, biodiversity, wine tourism, regenerative viticulture, carbon amelioration, hydric resources, energy efficiency, and truly green business opportunities Chrand Events has created Green Wine Future as the culmination of its Climate Change & Wine and Wine Future conferences...

Wine’s most influential names gather in May 23-26, 2022, for this extraordinary international sustainability conference Miami, Florida, USA (11 November 2022) – To address critical topics of sustainability, climate crisis, biodiversity, wine tourism, regenerative viticulture, carbon amelioration, hydric resources, energy efficiency, and truly green business opportunities Chrand Events has created Green Wine Future as the […]

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Mitigating Smoke Taint in Red Wine Using Oak Ellagic and Cherry Wood Tannins
Oak Wise conducted a study on the effect of mitigation and amelioration techniques on smoke tainted wine grapes and finished wine. Our objective is to present methods to help mask or balance smoke characteristics in wine by introducing oak ellagitannins or cherry wood tannins at three stages of wine development: addition before primary fermentation addition before malolactic fermentation and addition in finished wine/pre-bottling Results of the study showed that treated wines contained a significantly lower level of perceived smoke attributes with an enhanced overall quality in finished wine.  Click here for the complete technical paper: Oak Wise Technical Paper - Mitigating Smoke Taint.pdf
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Smoke Taint Amelioration Protocol Utilizing Aqueous Ellagitannins in Finished Wine
Our purpose is to present a method to help winemakers successfully reduce the detection of smoke taint in finished wine. Contact Mel Coronado for any questions or technical support (209) 200-1438 mel.coronado@oak-wise.com
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