The VAF Memstar taint removal technology is able to remove much, if not all, of the offensive taint character without stripping the wine of its essential vinosity and character. Since its introduction, millions of litres of smoke- and brettanomyces-tainted wine have been successfully recovered in Australia, Canada and New Zealand.
Taint problems in wine
The Memstar taint removal technology is able to remove much, if not all, of the offensive taint character without stripping the wine of its essential vinosity and character. Since its introduction, millions of litres of smoke- and Brett-tainted wine have been successfully recovered in Australia, Canada and New Zealand.
Memstar’s process for salvaging Brettanomyces and bush fire smoke tainted wines was developed and refined in response to the massive problems with grapes tainted by smoke in large areas of SE Australia in 2003 and again in 2007.
Wines made from smoke tainted grapes have a wet ashtray / campfire aroma and a bitter, acrid palate. Similarly, wines severely tainted by Brettanomyces infection are extremely unpleasant with aromas variously described as horsy, medicinal and a finish on the palate that is hard and metallic .
The major indicator compounds associated with both these types of taint belong to the group called volatile phenols. In the case of Brettanomyces, the responsible compounds are 4-ethylphenol and 4- ethylguaiacol; and in the case of smoke taint, guaiacol and 4-methylguaiacol.
How does taint removal work?
A permeate flow containing significant concentrations of the taint compounds is separated from the wine by the Memstar RO.
These taint compounds are then removed from the permeate by passing it through an adsorbent medium such as our proprietary, high capacity activated carbon filters.
The treated permeate without the offensive taint compounds is then recombined with the bulk of the wine.
Memstar provides a mobile taint removal service. Winemakers with a Brett or smoke taint problem should contact Memstar for confidential advice on treating this. The process is effective and economically viable, particularly for tainted but otherwise high quality, high value wines.
In the unfortunate event that the taint problem is very large, it might be more cost effective to consider extended hire or even outright purchase of our Memstar TR taint removal equipment.
Contact VAF Memstar for advice and more information on this process, its applicability, pricing and scheduling.
On-site Technical Information
|System Flow Rate:||1,700 – 4,000 Litres/hr|
|4EP Reduction expected / pass:||25 – 30%|
|4EG Reduction expected / pass:||15 – 20%|
|Preferred process:||Tank to tank configuration|
|Power required:||208/240V (30 amp), 480V (20 amp) or 380V (30 amp)|
|Water required:||Running water at 30 psi (minimum)|
|Nitrogen required:||Single cylinder|
|Minimum wine inlet temperature:||10°C minimum. 13 – 15°C preferred|
|Maximum residual suger (RS) level:||3% (if higher, please call us)|
|Min. recommended lot size:||2,000 Litres (Use ‘Sweetspotter’ for smaller volumes)|
|Glycol cooling:||Not required|
|Clarity requied for processing:||Racked twice, minimum|
30% 4EP & 20% 4EG
reduction per pass
1,700 to 4,000