De-alcoholization tech can help fix bushfire faults in wine
Why it matters: This technology could help winemakers save millions of dollars in product otherwise lost to bushfire smoke taint.
- New research suggests that technology removing alcohol from wine can be integrated with existing remediation techniques to lessen smoke taint.
- This combined approach aims to minimize the negative impact of smoke taint on the wine's sensory elements, such as taste and aroma.
New research indicates that de-alcoholization technology, when used alongside traditional methods, can effectively reduce smoke taint in wine, preserving its sensory qualities. This combined approach offers a promising solution for winemakers grappling with the impact of bushfires on their product.
