Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

Abstract

Background and Aims: Wines made from grapes harvested from vineyards exposed to bushfire smoke can exhibit objectionable 'smoky', 'cold ash', 'medicinal' and 'ashy' aroma and flavour characters. This study evaluated a combined reverse osmosis and solid phase adsorption process as a potential amelioration method for the treatment of smoke-tainted wines. Methods and Results: Smoke-tainted wines were treated using either pilot or commercial scale reverse osmosis systems and the chemical composition and sensory properties of wine compared before and after treatment. The concentrations of smoke-derived volatile phenols, including marker compounds, guaiacol and 4-methylguaiacol, decreased significantly with treatment. As a consequence, diminished smoke-related sensory attributes enabled treated wines to be readily differentiated from untreated wines. However, the taint was found to slowly return with time, likely because of hydrolysis of glycoconjugate precursors, which were not removed during the treatment process. Conclusions: Reverse osmosis and solid phase adsorption reduced the concentration of smoked-derived volatile phenols and improved the sensory attributes of smoke-tainted wines. Significance of the Study: This is the first study to evaluate the amelioration of smoke taint in wine using reverse osmosis and solid phase adsorption.

Amelioration of smoke taint in wine by treatment with commercial fining agents

“…Hydrolysis of these glycoconjugates can lead to the intensification of smoke taint as wine ages (Kennison et al. 2008, Fudge et al. 2011).…”

“…2011). The capacity of reverse osmosis and solid‐phase adsorption for the amelioration of smoke‐tainted wine has also been demonstrated (Fudge et al. 2011); with treated wines shown to contain a reduced level of volatile phenols and diminished ‘smoke’ and ‘ash’ aromas and flavours, compared with that of untreated wines.…”

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine

“…Regardless of the mechanism, however, the observation that 19 months after bottling more than 70% of the phenol, guaiacol and their substituted forms exist as glycoconjugates presents a significant practical problem in smoke taint management. It also presents a challenge for efforts to remove volatile smoke taint compounds from wines through reverse osmosis filtration (Fudge, Ristic, Wollan, & Wilkinson, 2011) since the major ''taint'' reservoir (glycoconjugates) still remains in wines.…”

Alcohol Reduction by Physical Methods

“…Other problems in wines can also be reduced by using reverse osmosis. Fudge et al [24] describe a method in which off-flavors caused by smoke from larger forest fires can be remedied.…”