My wine has smoke taint. I hear RO removes smoke taint, but that it returns?

There are several important factors with regards to processing smoke taint affected wines. The first factor is processing at the appropriate time, which is as late as possible. For a red, well past ML fermentation, but prior to going into oak. For a white, just prior to going into bottle. The second factor is treating

By |2021-09-07T13:18:32-07:00September 7th, 2021||0 Comments

I want to lower the alcohol content of my wine, how does this work?

RO removes an alcohol and water mix. The water component is then added back to the wine. This is a simple process and reversible after processing and before the water being added back. The wine can be “sweet spotted” just before water addition to determine the alcohol concentration that produces the best wine.

By |2021-09-07T13:16:52-07:00September 7th, 2021|, |0 Comments
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