As summer turns to autumn, smoky skies are among the last things any winemaker wants to see. Unfortunately, that concern has become a reality for many wineries across the western United States and Canada.

The good news is that our industry has learned a great deal over the past decade. Today, we have proven strategies and effective tools to help mitigate the impact of smoke exposure while preserving wine quality.

CLARIL SMK is a unique blend of activated carbon, pea protein, and chitosan specifically formulated to reduce smoke-related compounds while minimizing the loss of desirable aromas, color, and phenolic structure. Even at higher application rates, CLARIL SMK has been shown to effectively reduce smoke-related volatile phenols while helping restore fresh, fruity aromatic expression.

Beyond smoke taint, CLARIL SMK is also an effective solution for reducing vegetative, reductive, and other undesirable aromas, making it a valuable tool throughout the winemaking year.

Learn more about treating smoke-impacted wine here!

Questions? Contact your local technical sales representative or call (707) 838-6312.