amaea BTx for Brettanomyces
Targeted Brettanomyces remediation
Manage Brettanomyces spoilage in your wines using amaea BTx – a first-of-its kind solution designed to selectively target the removal of ‘Brett’ in wine.
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Removing Brett off-aromas from affected wines
Production efforts to prevent quality losses from Brett can cost the average winery up to 5% of annual operating expenses. The extra work to remediate, or blend away expensive lots adds to logistics, while the expenses from downgrading can be even more significant. Our VP of Applied Research unpacks the sensory and financial impacts of Brettanomyces bruxellensis (Brett) on wine, while exploring considerations and methods for remediation.
Retain wine’s integrity with selective Brett removal
amaea BTx is our innovative molecular filtration solution, enabling you to selectively reduce the concentration of 4-ethyl phenol (4EP) and 4-ethyl guaiacol (4EG) – the primary odorants responsible for Brettanomyces spoilage. Referred to as ethyl phenols, they represent a primary class of compounds Brett produces when it’s growing uninhibited in a wine.
amaea’s solution uses molecularly imprinted polymers (MIPs), which are specifically imprinted with the target phenols that act as a selective filtration medium to remove only what is needed, without compromising on the structure and mouthfeel of the wine.
By using amaea BTx winemakers can:
Reduce ethyl phenol concentration with precision
Adjust treatment rates to customize sensory outcomes
Retain the structural integrity of their wine
Replace the use of animal-based, single-use fining agents and carbon for remediation
What’s happening in the wine?
In the laboratory, 4-EP and 4-EG are the standard measure of a Brett affected wine.
Analysis from a study of ethyl phenol removal from a 2005 Brett impacted wine using amaeaBTx showed:
Find out more
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Removing Brett-off aromas from affected wine
Spoilage yeast or a resourceful agent for sensory transformation? Our VP of Applied Research unpacks the sensory and financial impacts of Brettanomyces bruxellensis (Brett) on wine, as well as the considerations and methods for remediation.
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How molecular filtration works
Discover how our molecular filtration system works.
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What are MIPs?
Learn about our MIP technology and how these cleverly designed smart beads capture target molecules.
Our partners
We are proud to work alongside valued and trusted service providers to deliver the best outcomes for your organization.
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Cellar Dweller
Based in Okanagan Falls, B.C., Cellar Dweller have been providing mobile filtration services for Pacific North West wineries for over a decade.
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Vintech Pacific
Vintech Pacific is a New Zealand owned and operated company, providing a range of innovative technology processes to the wine industry.
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Winesecrets
Since 2003 Winesecrets have been providing America’s wine producers with separation technologies that improve efficiency, eco-performance and wine quality, with unparalleled service, expertise and dedication.
Want to know more?
Contact our team today