Decreasing Smoke Taint in Red Wines
Red wines are usually more sensitive to smoke taint
due to the higher proportion of total glycoconjugates
vinyl-phenols present in skins rather than pulp. During
red wine production, skin contact time cannot be avoided thus shortening it and avoiding pectinase or glycosidase enzymatic additions is recommended. Therefore
enzymes should not be used for extraction in red grapes
affected by smoke taint. Because anthocyanins are quickly extracted (4-5 days), a short maceration period may
only limit tannin extraction and minimize the extraction
of smoke taint characteristics. It is thus highly recommended to increase the dosage of exogenous tannins to
improve structure and colour stability.
Fruit driven young wines (Shiraz, Merlot etc.): Tan
Rouge as “sacrificial tannin” (200 ppm), Tan Red Fruit
(150 ppm) + Pro Tinto (150 ppm) during Alcoholic Fermentation.
Wines to be aged (Cabernet Sauvignon, Merlot, Shiraz, etc.): Tan Fermcolor as “sacrificial tannin” (200
ppm) + Pro Tinto (200 ppm during AF) + Tan Fruitan
(100 ppm when racking off).
Varietal wines: Tan Fermcolor as “sacrificial tannin”
(200 ppm) + Tan XC (200 ppm during FA) and Pro R
(200 ppm during FA).
Certain studies have reported positive effects of medium
toasted French oak addition, to mask the “smoky” perception.
INCANTO Vanilla, Cream, and, even the more toasted
Dark Chocolate, can be recommended.
Interesting alternative products can be used, such as
INCANTO N.C. (300 - 400 ppm).
Yeasts high in Ester producing characteristics are recommended (ES 454, ES 488 and ES Red Fruit) because they
can help to minimize the perception of smoke taint.
Nutrients that enhance complexity and intensity of wine
affected by smoke taint, contain amino acids as aromas
precursor, such as in Nutriferm Arom Plus (>50 % of free
AA); dosage 30 g/hL.
Reverse osmosis with solid phase absorption or ultra-filtration will have limited success in removing smoke taint.
During wine making and barrel aging, Glycosylated phenolics are hydrolyzed causing a dramatic increase in the
volatile phenolics over a 12 month period. Research has
also shown that guaiacol and cresol (4-methylguaiacol)
continued to increase over 3 years of bottle aging. Reverse osmosis with solid phase adsorption, and ultra-filtration are not specific treatments and they can also remove desirable aromas, colour, and phenolics, resulting in
neutral, but usable, wines (until the smoke taint returns).
In our experience, tannin and or polysaccharide addition
during ageing and before bottling can help to mask the
smoke taint.
We are more than happy to do trials to find the
best solution for your wine.
PRODUCT
DESCRIPTION
DOSE
PACKING
PRICE (RAND)
EXCL VAT
15 kg
240.00/kg
1 kg
260.00/kg
TANNINS
Enartis Tan Rouge
Granular
Rooiwyn kleurstabilisasie, fassiliteer afsakking en
bevorder struktuur / Colour stabilisation, enhances
structure and facilitates settling.
10-40 g/100kg
Enartis Tan Red Fruit
Granular
Verhoog rooivrug-karakter./
Enhances red fruit notes.
10-20 g/100kg
1 kg
1250.00/kg
Enartis Tan
Fermcolor
Stabilisasie, struktuur, kompleksiteit. Verhoog
verouderingspotensiaal./ Stabilisation, structure and
complexity. Increases ageing potential of wine.
20-40 g/hL
1 kg
395.00/kg
Enartis Tan XC
Kleurstabiliteit en -integrasie. / Colour stabilisation
and integration.
8-40 g/hL red
2-15 g/hL rosè
1 kg
610.00/kg
100-200 g/ton
3-10 g/hL
Enartis Tan Fruitan
1 kg
1000.00/kg
250 g
1100.00/kg
1 kg
350.00/kg
10 kg
225.00/kg
YEAST AND GRAPE POLYSACCHARIDES
Enartis Pro R
Gisselwande ryk aan oplosbare
mannoproteïene./ Yeast hull
derivatives high in soluble mannoproteins.
30-50 g/hL
INCANTO RANGE
Incanto Chips Vanilla
Medium-geroosterde Amerikaanse eikehout./
Medium toasted American Oak.
1-4 g/L in white
1-6 g/L in red
10 kg
115.00/kg
Incanto Chip Cream
Medium-geroosterde Franse Eikehout./
Medium toasted French Oak.
1-4 g/L in white
1-6 g/L in red
10 kg
110.00/kg
Incanto Chip Dark
Chocolate
Medium- tot sterkgeroosterde Franse eikehout. /
Medium to strong toasted French Oak.
1-4 g/L in white
1-6 g/L in red
10 kg
95.00/kg
Incanto N.C.
Kleurstabilisasie, mondgevoel en struktuur./
Colour stabilisation, mouthfeel and structure
5-50 g/hL
10 kg
480.00/kg
10 kg
480.00/kg
500 g
500.00/kg
500 g
500.00/kg
10 kg
475.00/kg
500 g
490.00/kg
10 kg
320.00/kg
1 kg
335.00/kg
YEASTS
Enartis Ferm Red Fruit
Produseer intense vrugtige aromas en hoë gliserolvlakke, goed vir jong wyne./ Produces intense fruit
aromas and high levels of glycerol, good for young
wines (14-34˚C).
20-40 g/hL
Enartis Ferm ES 454
Vir die produksie van rooiwyn met 'n medium tot
lang veroudering. Wyne van elegante ryp vrug en
spesery-aromas kan verwag word, gepaard met
sagte mondgevoel./ For the production of wines destined for medium to long ageing. Produces wines
with elegant, ripe fruit and spicy aromas as well as
smooth mouthfeel.
20-40 g/hL
Enartis Ferm ES 488
Gis vir goeie kombinasie tussen ou- en nuwe-wêreld
styl wyne. Spesery, vrug en liquorice karakters./ Yeast produces a good balance between old and new
world wines with some spice, fruit and liquorice
tones. Works well on wines where one wants to
mask a herbaceous character (15-28°C).
Nutriferm Arom Plus
Voorsien groot hoeveelhede aminosure spesifiek vir
die vorming van voorgangers van aromatiese komponente./ Provides high quantities of amino acids
which can specifically be used to form precursors for
the synthesis of aromatic compounds.
20-40 g/hL
NUTRIENT
15-30 g/hL