With wildfires once again affecting many wine-producing regions, smoke exposure is a very real concern for many wineries this harvest. But smoke exposure does not necessarily mean the fruit is lost. There are steps winemakers can take throughout the process to help minimize the impact of smoke compounds and reduce the perception of smoke in the finished wine. And the earlier you start thinking about your strategy, the more options you may have.
ATPGroup’s Smoke Taint Mitigation & Remediation Protocol walks through various approaches from harvest through fermentation, aging, and finished wine.
It covers strategies for:
Minimizing smoke damage during harvest
Managing fermentation and maceration
Using fining, tannins, and other tools strategically
Addressing smoke character after fermentation
Evaluating remediation options when additional treatment is needed
Every situation is different, and some wines may require a combination of approaches.
Dealing with smoke exposure this harvest? 
ATPGroup’s team of experts can help you evaluate your options and develop a strategy for your grapes and wine. For more information or trial samples, please contact your ATPGroup Technical Representative or Enology Products Specialist, call (707) 836-6840, or visit ATPGroup.com.
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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.