Investigation of different amelioration techniques to remove smoke taint character from wine

Research regarding smoke taint has mostly been undertaken in Australia with a focus on vine susceptibility, potential mitigation actions during winemaking to limit smoke taint expression and potential ways to remove smoke taint in the final wines. Thorough review of published smoke taint research indicated large gaps in knowledge and inconsistent results. The objective of the proposed research is to compare all the suggested amelioration techniques using the same wine and follow the changes in free and bound smoke taint compounds before and after treatment as well as with wine aging up to one year. Results from this study will enable us to better advice the wine industry during future smoke events. SPME-GC-MS and UPLC-Q-TOF-MS methods employing stable isotope dilution methodology (SID) have been implemented. Smoke-exposed Cabernet Sauvignon wine was made from Oakville Experimental Station fruit. Wines were treated for one to six weeks with a range of different enzymes (Lafazym AROM, Lyvarome A5, Sumizyme BGA and Zimarom) at two different addition levels (2 and 4 g/hL). Control and enzyme-treated wines (those showing elevated volatile phenols) will be treated with activated charcoal fining, reverse osmosis, Conetech smoke removal technology and molecular imprinted polymers. Those treatments showing a significant decrease in free and/or bound volatile phenols will be evaluated by descriptive analysis.