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  • Ryan Anderson

Mitigating Smoke Taint in Red Wine Using Oak Ellagic and Cherry Wood Tannins

Updated: Oct 21

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:

  1. addition before primary fermentation

  2. addition before malolactic fermentation and

  3. 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

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