New technology to tackle smoke taint

Researchers have made a breakthrough in removing smoke taint from wine, offering hope to winemakers facing increasing wildfire risks.

A new technique using molecularly imprinted polymers (MIPs) has been tested with promising results, in research led by Kerry Wilkinson, professor of oenology at the University of Adelaide.

MIPs are synthetic materials that bind to and remove unwanted volatile phenols responsible for smoke taint. Added to wine either freely or in mesh bags, the polymers were able to significantly reduce the smoky aromas while preserving the wine’s overall quality.

In addition, the polymers can be rinsed and reused, enhancing their efficiency and sustainability. This method could offer a new solution for smoke-affected vineyards worldwide.