Ozone containers pique interest of Napa Valley winemakers with goal of mitigating smoke taint

When the wildfires in October of 2017 hit, the grapes at St. Helena's Quintessa were left largely unaffected; already harvested and on their merry way to becoming wine. But when the smoke and fire came earlier than expected last year in 2020, there wasn’t much winemaker Rebekah Wineburg thought she could do about it.

In partnering with Purfresh's wine division, Quintessa leased its own container to treat its grapes through the specialized 24-hour ozonation process. This process is supposed to oxidize unwanted entities like bacteria, mold, E. coli, salmonella and viruses, and according to Purfresh CEO Christian DeBlasio, it may help mitigate the impacts of smoke taint as well.

Continue reading in Napa Valley Register.

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