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w w w. v w m m e d i a . c o m M a r - A p r 2 015 | V I N E YA R D & W I N E RY M A N A G E M E N T 7 7 The high reactivity of sulfur-con- taining compounds makes them difficult to remove through distilla- tion. During distillation, hydrogen sulfide can react with ethanol to produce ethyl mercaptan, another unpleasant smelling sulfur-contain- ing compound that can be retained in the distillate. Many, but not all, sulfur-contain- ing compounds can be removed from faulted wine with the addition of copper. If copper stills are being used to distill a faulted wine, some e x c e s s s u l f u r- c o n t a i n i n g c o m - pounds may be removed during the distillation process. The disulfides class of sulfur-containing com- pounds is one example that would not be removed by use of copper stills. Caution should be taken by the winemaker and the use of dis- tillation should not be considered a "fix all" solution. If the distillate retains some of the sulfur-contain- ing compounds, the aroma or flavor to remove the primary flavor com- pounds associated with Brettano- myces contamination by use of distillation. Depending on the initial concentration of these compounds in the wine, winemakers should use caution when adding the dis- tillate to fortified products, as the 4EG and 4EP aromas or flavors may carry over into the final product. Cork taint results from the com- pound 2,4,6-trichloroanisole (TCA). The sensory detection threshold for TCA in wine is 1 ppt, in which extremely low levels of TCA will reduce fruity flavors or aromas in the wine. At higher concentrations, TCA will elicit its characteristic wet basement or wet cardboard aroma. TCA has a boiling point of 132°C, which is well above the boiling point of ethanol and water. This would initially suggest that the compound can be separated from ethanol through distillation practices. How- ever, due to the extremely low may be transferred into the final product containing the distillate. Brettanomyces has many aroma descriptors, but some typical ones include barnyard, horse, wet dog, leather and tobacco. Direct sources of Brett contamination are debated, but are commonly associated with use of old barrels, improper sani- tation, or cross-contamination of infected wines into clean wines. Brett identification and reme- diation can be monitored by the presence or absence of the flavor compounds 4-ethyl guaiacol (4EG) and 4-ethyl phenol (4EP). The boil- ing points for 4EG (~234°C) and 4EP (218°C) are well above the boiling point of water. However, Lehtonen (Lehtonen, M. 1982. Phenols in Whiskey. Chromato- graphia, 16(1): 201-203) found that 4EG remained present in the hearts of whiskey distillates, exceed- ing sensory thresholds. This study suggests that it would be difficult THE BOLD. THE BEAUTIFUL. THE SCREEN PRINTED. There's more than daytime drama when you screen print your spirits bottle. Bold inks. Beautiful shoulder printing. Yep, the whole package. RICHMOND, CA | 877.792.1150 | MONVERA.COM