REQUIREMENTS

• Laboratory starting smoke taint analysis
• Clean racked wine
• Post ML for your protection

AROMATIC  PHENOLS

Aromatic phenols vary across a very broad spectrum. Our research discovered that those which cause the sensory defect of smoke taint share an important set of characteristics, making it possible to target them for removal.  The markers guaiacol and 4-methylguaiacol are not part of this group.

As a result, we are able to target the offensive compounds, while removing little of the desirable volatile phenols--those associated with oak aging, like guaiacol and 4-methylguaiacol.

PROCESSING CONDITIONS

Only the gentlest is good enough for your wine. Our very low pressures and very selective separations mean the wine rebounds quickly from processing, to show no negative effects. Low-key intervention attracts little attention, and requires very little input (aside from sensory) from you and/or your staff.

RESULTS

• laboratory analysis has no correlation with sensory qualities AFTER processing by Mavrik
• laboratory analysis before processing has accuracy of +/- 10%
• therefore, our model accurately predicts processing needed to within 10%
• you call the end of processing based on your sensory analysis
• no long-term detrimental effects to wine

MALOLACTIC FERMENTATION

For reasons not entirely understood, the sensory expression of smoke taint may not stabilize until about 4-6 weeks post ML. For this reason we do not advise treating until after ML.