Wine Network Technology's process for salvaging Brettanomyces and bush
fire smoke tainted wines was developed in response to the massive problems
with grapes tainted by smoke in large areas of SE Australia in 2003.
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', 'Band-Aid', 'medicinal'
and a finish on the palate that is hard and metallic.
The unique
taint removal process is able to remove these offensive taint characters
without stripping the wine of its essential vinosity and character.
(Patents applied for and granted.) Since its introduction, millions
of litres of smoke- and Brett- tainted wine have been successfully recovered
in Australia, Canada and New Zealand.
For more
information: www.memstar.com.au
