Memstar’s process for salvaging Brettanomyces and bushfire smoke tainted wines was developed in response to the massive problems with grapes tainted with smoke in large areas of South Eastern Australia in 2003. This technology is able to remove much, if not all of the offensive taint character without stripping the wine of its essential vinosity and character. Since its introduction, millions of litres of smoke and Brett tainted wine has been successfully recovered in Australia, Canada and New Zealand. Minimum quantities apply.

Click on the image to enlarge the diagram showing the Taint Removal process.