Brian Wayne* and Lauren Blomberg
*Tastry, 3450 Broad St., Suite 101, San Luis Obispo, CA 93401 (brian@tastry.com)

Activated carbon fining products can decrease the concentration of free smoke-taint markers in smoke-affected wines. Treating with ß-glucosidase enzymes prior to the addition of activated carbon has been proposed as a method to increase treatment efficacy. However, the effect of enzyme treatments prior to activated carbon fining has not been fully evaluated. A large sample of 2020 vintage wines that had been exposed to smoke taint were treated with a combination of ß-glucosidase enzymes (LAFAZYM AROM) and an activated carbon product (OENOVEGAN EXTRA). Smoke taint markers and major volatile aroma compounds were measured by gas chromatography-mass spectrometry. Color and total tannin were analyzed using UV-Vis. Sensory analysis was performed using a trained panel. A moderate reduction in smoke taint markers was observed with the activated carbon product. ß-Glucosidase enzymes significantly increased the concentrations of free smoke taint markers. The combination of treatments, however, did not result in a net decrease of free smoke taint markers. The activated carbon product significantly reduced concentrations of ethyl esters. The ß-glucosidase enzyme significantly increased the concentration of some aroma compounds. Color was reduced by both treatment products. Total tannin was reduced by the activated carbon product.

Funding Support: Tastry