Oak Wise conducted a study on the effect of mitigation and amelioration techniques on smoke tainted wine grapes and finished wine.
Our objective is to present methods to help mask or balance smoke characteristics in wine by introducing oak ellagitannins or cherry wood tannins at three stages of wine development:
addition before primary fermentation
addition before malolactic fermentation and
addition in finished wine/pre-bottling
Results of the study showed that treated wines contained a significantly lower level of perceived smoke attributes with an enhanced overall quality in finished wine.
Click here for the complete technical paper: Oak Wise Technical Paper - Mitigating Smoke Taint.pdf