Abstract: A method of generating flavorings and infusing flavors into wines and spirits. The flavoring is generated by selection a wood or plant suitable for micronizing, selecting a micronization size, and micronizing the wood or plants so that most of the wood or plants are broken at weak structural locations such as cell walls or other boundary areas. The micronized wood or plant product is added to wine or distillates for a length of time based on the dosing on a table of expected results. In another embodiment, the length of time is based on testing the wine or distillates.

Abstract: A method for reducing the concentration of smoke taint compounds in smoke tainted fermented fruit juice (e.g., wine) is described. The method can include removing volatile flavor and/or aroma compounds from the affected fermented fruit juice and then removing smoke taint compounds by contacting the affected fermented fruit juice with a resin that absorbs smoke taint compounds. After removal of the smoke taint compounds, the previously removed volatile flavor and/or aroma compounds are recombined with the remaining fermented fruit juice. Also described is an apparatus for reducing the concentration of smoke taint compounds in smoke tainted fermented fruit juice, as well as the reduced smoke taint fermented fruit juices themselves.