Removing unwanted smoky notes from wine
From The University of Adelaide Newsroom, posted by on 24 Sep 2024
Photo of Prof Kerry Wilkinson and student from The University of Adelaide.
University of Adelaide researchers have evaluated a new method to remediate smoke tainted wine, incurring less damage to the final product.
Smoke-derived compounds can build up in the skins and pulp of grapes after exposure to smoke, and can lead to the development of unpleasant smoky, medicinal and ashy characteristics after fermentation.
Currently adsorbents like activated carbon are used to remove the taint compounds, but they can also remove some of the desirable colour, aroma and flavour attributes from wine.
In this study published in the Journal of Agricultural and Food Chemistry , Professor of Oenology from the University’s School of Agriculture, Food and Wine Kerry Wilkinson and team used molecularly imprinted polymers (MIPs) tailored to specifically bind smoke taint compounds to remove them from Pinot Noir wine, Semillon juice and wine, and Merlot must and wine.
“The need for methods that address smoke taint in wine has increased as the impact of bushfires on wine regions around the world grows,” said Professor Wilkinson.