A good thing about when the smoky compounds are in their free form is there are treatment methods that have found to be effective before bottling, Olberholster said. One is reverse-osmosis filtration, which can impact wine color. Another the Australian researchers found to be effective and are reinvestigating are about a dozen different activated-charcoal fining agents, but the optimal type and amount is key to avoid stripping wine of its character.

“We want to find something that will remove the smoky compounds but as little as possible of anything else,” Olberholster said.

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