Adelaide Study Finds Dealcoholization Cuts Smoke Taint
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- University of Adelaide conducted a pilot‑scale study using a spinning cone column (SCC) distillation system to treat about 100 L of smoke‑affected wine.
- Professor Kerry Wilkinson explained that SCC distillation separates ethanol and volatile compounds, leaving a stripped wine that retains most smoke‑taint compounds, allowing targeted activated‑carbon treatment without stripping desirable aromas.
- Ysadora Mirabelli‑Montan’s research showed that the combined SCC and activated‑carbon process reduced smoke character and improved fruit expression, with only minor changes in alcohol concentration that did not affect sensory perception.
- Activated carbon was applied only to the stripped wine after SCC treatment, resulting in a significant decrease in sulfur dioxide, which can be remedied post‑treatment.
- Australian Journal of Grape and Wine Research published the study, noting that larger industrial SCC systems can treat volumes far exceeding the pilot’s 100 L, paving the way for commercial‑scale adoption.
Why it matters: Winemakers gain a proven, scalable method to combat bushfire‑induced smoke taint without sacrificing flavor, while consumers benefit from higher‑quality wines; the approach also reduces reliance on carbon alone, potentially lowering remediation costs for a $333 billion global market and helps preserve the economic value of wine regions threatened by climate change.
