The ConeTech team has developed and validated a new, unique, and proprietary method (patent pending) that drastically reduces, or eliminates completely, the volatile components that are responsible for the organoleptic deficiencies of smoke tainted wines. The process not only greatly improves smoke tainted wines but does so while protecting a wine’s most delicate aromatic compounds. ConeTech now offers this solution to the wine industry.
Key to the breakthrough not only in removing smoke taint but validating its removal is the analytical rigor with which ConeTech has approached that challenge. During testing, more than 10 compounds were tracked including but not limited to 4 methyl guaiacol, syringol, methol p-cresyl ether, o-cresol, and o-guaiacol. All tracked compounds in ConeTech’s experimental testing have been documented to have significant relevance in smoke taint. All compounds were analyzed with extreme accuracy, to one hundredth of a part per billion.
ConeTech’s successful process relies on a multi-pronged approach that employs multiple technologies
View our short 2-minute video to learn About ConeTech.