Steric pitches new smoke-taint treatment for wine

Steric Systems says its non-additive processing tech can reduce smoke flavors in affected wine while preserving more of the wine’s intended character. The company is positioning the approach as a faster, lower-impact alternative for wineries facing wildfire-driven smoke taint.

Why it matters: - Wildfire smoke can make wine harder to sell by adding smoky, ashy, medicinal, bitter and lingering notes. - Steric Systems says its process can help wineries reduce the amount of conventional treatment needed to keep smoke-affected wine commercially viable. - The approach is aimed at preserving more aroma, fruit, mouthfeel and structure than some standard remediation methods.

What happened: - Steric Systems Inc. introduced a process for smoke-affected wine that uses controlled electromagnetic fields to change flavor expression without filtration or additives. - The company says the system reduces the sensory perception of smoke-related flavors and aromas in smoke-tainted wines. - Steric said it is working with winemakers around the world to evaluate smoke-affected wines more quickly and with less additional processing. - Bobby Moy, winemaker at RJP Wines in Napa, California, said the technology has helped reduce the time, effort and cost of making commercial wines from grapes affected by environmental factors.

The details: - Smoke exposure can introduce volatile phenols in bound and unbound forms into grapes and wine. - Conventional responses can include fining agents, activated carbon, reverse osmosis, membrane technologies and blending. - Those methods can require multiple interventions and may also affect desirable wine qualities. - Steric says its process can let wineries use smaller quantities of fining agents, fewer treatment cycles and less intensive use of other technologies. - The company says the technology is designed to preserve the wine’s intended character while reducing smoke character. - Steric said the process has been successfully applied to wine, bourbon, whiskey, rum, tequila and vodka. - The company said the platform was developed through more than eight years of R&D and scientifically validated by chemistry researchers. - Steric said the process has been used with some of the world’s largest global beverage alcohol brands. - More information is available in the company’s announcement.

Between the lines: - The pitch targets a growing problem for wineries that face wildfire risk and pressure to protect margins. - Steric is framing the technology as a way to solve two problems at once: reduce smoke taint and avoid stripping out the wine’s character. - The commercial message is as much about speed and cost as it is about sensory quality.

What’s next: - Steric is continuing to work with wineries that need faster evaluation and treatment of smoke-affected lots. - The company is marketing the process as a scalable option for commercial wineries dealing with environmental damage and tighter economics. - Future adoption will likely depend on whether winemakers see consistent results across different smoke-affected wines.