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The pass 10 years have been very difficult around the world because of wild fires. Wild fires have been very hard for our ecosystem in general. Wine has been also affected by the fires. When grapes are exposed to wild fire smoke, they can get smoke tainted. The primarily compounds in smoke taint are the free volatile phenols that are produced when wood or grass is burned. These can be absorbed directly by grapes and can bind to grape sugars to give glycosides that have no smoky aroma. Often these glycosides are described as smoke taint precursors. During fermentation (and also over time in barrel or bottle) these glycosides can break apart, releasing the volatile phenols into the must or wine, and allowing the smoky flavour to be perceived. These glycosides can also release the volatile phenols in the mouth during the drinking of wine, which may contribute to the perception of smoke taint. Consumers have been shown to respond negatively to smoke tainted wines. We can help you to remove smoke taint in your wine, until you are happy with the new aromas of your wine that were covered by the smoke taint.
According to the TTB. The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide is 0.14 gram per 100 mL (20 degrees Celsius) for red wine and 0.12 gram per 100 mL (20 degrees Celsius). For us the VA levels are factors. Some wine varieties can benefit more than others in different VA levels. Some red wine varieties specifically need some VA to have more structure. We need to find the VA label that goes better with your wine.
Brettanomyces is a yeast that can grow in winery hoses, barrels, almost anywhere, even in a wine after bottling. It thrives on the phenolic compounds essential to red wines and does its dirty work after the beneficial yeast Saccharomyces has finished fermenting the grapes’ sugar into alcohol. For some people having a little bit of Brett is good for the wine. If you don’t want to offer too much Brett in your wine vino filtration will be more than happy to reduce it.