Claril SMK is a fining blend of selected deodorizing activated carbon, pre-activated chitosan, and pea protein developed specifically to remove smoke related off-flavors and aromas from both white and red musts and wines. This fining blend contains a steam-activated carbon that is exceptionally gentle on color and phenolics compared to other activated carbons. This allows it to be used in high dosages, on nearly any style of wine, with great effect on smoke aromas and flavors, and minimal impact on color and phenolics. More recently, Claril SMK has been applied to remediate wines with volatile phenols arising from Brettanomyces contamination with excellent results. We compared Claril SMK to Fenol Free, a separate but very effective deodorizing carbon for remediating Brettanomyces taint in wine. While not quite as effective at removal of volatile phenols as the Fenol Free, we did observe significant reduction in volatile phenols, with excellent retention of color and phenolics. Enartis