Caroline Merrell,* Torey Arvik, Sami Young, Sylvia Baars, and Aaron Low
*Jackson Family Wines, 27000 Ramal Rd, Sonoma, CA, 95476 
(caroline.merrell@jfwmail.com)

Remediation of smoke-impacted wines presents a significant challenge to winemakers, as available treatments can strip many desirable attributes from a wine, including mouthfeel. Molecularly imprinted polymers (MIPs) present a unique treatment option, as they target compounds specifically by molecular structure, leading to more targeted compound removal. The goal of this study was to test the chemical and sensory outcomes of treating wines with a volatile phenol-removal MIP. Five 2020 smoke-impacted wines (three Napa County Cabernet Sauvignons and two Sonoma County Pinot noirs) were treated at both bench (0.5 to 2 L) and pilot (150 to 190 L) scales. At bench scale, the concentration of smoke marker compounds (guaiacol, 4-methylguaiacol, and o-, p-, and m-cresol) was reduced by up to 71 ± 2% at the maximum treatment rate.  Pilot-scale treatment of wines used lower treatment rates and removed 25 to 48% of smoke depending on the compound, wine, and treatment rate being evaluated. A sensory panel of 11 winemakers blindly evaluated the control and MIP-treated wines ~45 days after treatment. MIP treatment significantly improved sensory outcomes in three of the five wines. In those wines, MIP treatment significantly decreased the perception of smoke aroma. In one Pinot noir, MIP treatment also significantly reduced the plastic/chemical aroma and the smoke/ashy finish. Wine body, astringency, and bitterness were not impacted significantly by the treatment in any wine. Wines were analyzed again after one year and the concentration of smoke marker compounds had not significantly increased. Remediation of smoke-impacted wines with a MIP targeting volatile phenols represents a promising new tool for winemakers impacted by smoke exposure.

Funding Support: Jackson Family Wines, Amaea