Transcript Smoke Tainte Removal - Napa Valley Wine Technical Group

Smoke Taint Removal
Via Reverse Osmosis
Start of Smoke Taint
• In June and July 2008 - 54,817 acres were
destroyed throughout Mendocino County.
• Fire burned for weeks without containment.
• Dense smoke & poor visibility throughout
Mendocino, Lake and Northern Sonoma
Counties, including some areas of Napa County
Management Options
• Unfortunately…… very little information is available
• Some or lots of anecdotal information is available
• Customer did various trials with other vendors and chose
Winesecrets based on Service and Experience
British Columbia Fire in 2003
Customer Case Study
• Customer experimented with press fractions and
Processed all affected white grapes with the following
regime
• White Wine Free Run - free of smoke taint:
– 135 Gallons / Ton
– Resulting in large amount of press wine to be
processed
Red wine
• Obviously More Difficult
• Eliminating Skin Contact Not an Option
• Containment
– Separating press fractions and delay blending
• Keep known smoke free lots separate
• Wait post ML to evaluate for treatment
Dealing with press fractions
• Ultra filtration of press wine:
Experimented with
10k (MWCO)
10k:
• Removed color and harsh phenolics retained
varietal character
• Created neutral but very useable wine
Press fraction ready for RO treatment
Up to 2 passes or less!!!
Ultra Filtration for Press Fractions
Molecular Wight cut-off range
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Crossflow Clarification
Ultrafiltration
Tannin & Browning
Protein Removal
Decolorization
Nanofiltration ***
Loose Reverse Osmosis
Reverse Osmosis
• *** Not allowed by TTB
200,000 - 500,000
1,000 - 200,000
10,000 - 200,000
10,000 - 40,000
1,000 - 5,000
500 - 1,000
200 400
100 200
Low Pressure Reverse Osmosis Membrane
Red Wine RO Treatment
• Wine should be clean < 50 NTU – XF Filtration?
• Processed prior to barrel aging
• Red vs. White ……It’s a slower Process!!
– Most challenging lots were red wines
– Worst case: 10 passes on RO
• Tasted at least daily/more on smaller lots
– Treated enough to remove taint
– Didn’t over treat, risk stripping wine
Empowering the Customer
Our pride & specialty !
• After the initial Start –up face and completion of UF work
we trained our customer to run our equipment.
• This lead to reduced cost per Gallon and more freedom
in scheduling
• Winesecrets trained cellar staff and managed integration
of the technology into cellar production
Challenges when tasting your wines
• Smoke characteristics carry over to next sample
• Difficult to distinguish sample to sample – need a break
• Slow to pick up “Post Nasal” - ST can show up 30 sec –
1 min. after tasting
• Use a good control – 2006/07
• Taste in the morning…. If you can
Wine Analysis
Merlot
Smoke Taint Markers Wine Before Removal
Guaiacol
14 ug/L
4-Methylguaiacol
8 ug/L
4-Ethylphenol
<1 ug/L
4-Ethylguaiacol
2 ug/L
Alcohol
13.74 %V/V
pH
3.44
OAP Wine Panel
Completed
Citric Acid
None Detected
Tartaric Acid
0.254 g/100mL
Malic Acid
0.009 g/100mL
Lactic Acid
0.145 g/100mL
Acetic Acid
0.047g/100mL
Succinic Acid
0.082 g/100mL
Organic Acid Pro
0.537 g/100mL
Permeate Before Carbon
6ug/L
3ug/L
<1ug/L
<1ug/L
12.82%V/V
3.16
Completed
None Detected
0.015g/100mL
None Detected
0.086g/100mL
0.020g/100mL
0.055g/100mL
0.198g/100mL
Permeate After Carbon
<1ug/L
<1ug/L
<1ug/L
<1ug/L
12.95%V/V
3.17
Completed
None Detected
0.014g/100mL
None Detected
0.075g/100mL
0.021g/100mL
0.047g/100mL
0.186g/100mL
Wine After Removal
1 ug/L
3 ug/L
<1 ug/L
3 ug/L
13.81 %V/V
3.44
Completed
None Detected
0.245 g/100mL
0.009 g/100mL
0.150 g/100mL
0.044g/100mL
0.080 g/100mL
0.519 g/100mL
Permeate / Carbon Filter Blind Tasting
MERLOT 2008
Phenol Analysis
5-Mar
6-Mar
7-Mar
9-Mar
12-Mar
13-Mar
14-Mar
16-Mar
Before
After
Before
After
Before
After
Before
After
Before
After
Before
After
CONTROL
1.599
1.074
1.501
1.52
1.869
1.581
1.946
1.65
1.508
AF
1.675
0.724
0.023
0.016
0.038
1.326
0.051
0.102
0.705
CC
1.673
0.038
0.038
0.186
0.869
0.973
0.031
1.496
2.48
Blind Tasting
Wine ID
AF-AF
CC-BF
R-BF
CC-AF
R-AF
AF-BF
6-Mar We tasted before and after samples from different filter's brands
BB
JC
1
6
5
3
2
4
Scoring
MC
1
6
4
3
2
5
Group
Score
Z
3
6
5
2
1
4
1
6
5
3
2
4
Group
Rank
6
24
19
11
7
17
1
6
5
3
2
4
AF
Carbon Filter 1
CC
Carbon Filter 2
R
Resin
BF / Before
AF / After
Wine Samples (tasting)
DNV
AFT
Guaiacol
Guaiacol
DWB
AFT
Guaiacol
Guaiacol
Wine 1
13 ug/L
10 ug/L
Wine 2
12 ug/L
3 ug/L
Final conclusion regarding Smoke and Mirrors
• Since 2003 we have treated so far over 1.5 Mil gallons of
wine
• Smoke taint removal works just fine
• No re-occurrence…. Not on processed wine or in the
vineyards
• All vendors use RO based membrane technology
• Pressure vary from 250psi to 600/700psi – depending on
wine
• Filter media is the key difference next to customer
Service (wrong media = negative effects/stripping)