Fault and taint remediation strategies and technologies
Wines can become faulty or tainted as a result of inattentive winemaking or through accidental contamination. The currently available solutions to remediating defective wines to a marketable state typically result in significant losses in quality and commercial value, as such processes also tend to remove compounds responsible for desirable flavour and mouth-feel attributes. Furthermore, for some faults and taints, remediation options are not currently available. Opportunities exist to develop and apply chemical and biotechnological methods for the highly selective removal of both volatile and non-volatile compounds responsible for taints and faults in wine. This project will investigate remediation strategies for faults or taints including 4-ethyl phenol (Brett), halophenols, smoke taint, trichloroanisole (cork taint), bitterness, stinky sulfur compounds, protein haze, removal of excess copper (that can catalyse oxidation and reduction reactions that degrade the wine) and the negative components of pressings.