Our VP of Applied Research, Torey Arvik discusses the value of our award winning molecular filtration technology for winemaking with Wine Industry Network
Eric Uganecz and Torey Arvik receiving the 2024 WINnovation award
On the 5th December 2024 at the 12th Annual North Coast Wine Industry Expo (WIN Expo) - the largest trade show and conference for the Napa, Sonoma, Mendocino and Lake counties regions, amaea was presented with the 2024 WINnovation Award.
It was a great honor to have our technology celebrated as we shared how our molecularly imprinted polymers are helping solve wine sensory challenges.
During the event, participants were invited to taste a frost and smoke impacted wine.
Tasting Details
Pyrazine, Frost Taint and Wildfire Smoke Remediation using amaea’s Molecularly Imprinted Polymers
amaea’s award-winning molecularly imprinted polymer (MIP) technology has been uniquely designed to selectively capture target molecules in wine. This enables winemakers to sensorially tailor their wines, using a reusable, low-impact production solution.
Available for use in the United States, Canada, and New Zealand, amaea’s applications include palate fining as well as smoke, pyrazine, frost and Brettanomyces impact remediation.
During the tasting, participants had the opportunity to sample wines treated for pyrazine and frost impact as well as wildfire smoke.
Description: Pyrazine and Frost Impact Remediation
This Paso Robles Malbec was made from grapes harvested prior to optimal brix, just after a frost event. Pyrazines and other terpenes, indicative of immature fruit, are evident in the untreated control. After treatment, the fruit characters become more evident, and the unripe characters are minimized. Separately, MIPs have also been used to reduce pyrazines concentration in other trials on Cabernet Sauvignon and demonstrated a 25% decrease (data not shown).
Wine A: 2023 Paso Robles Malbec with Frost Impact
Wine A (Untreated Control)
Wine B (amaea treated at 4.5 g/L dose rate, 100 CV flow rate)
Description: Smoke Impact Removal (3 years post treatment)
This Napa Cabernet Sauvignon was moderately affected by smoke from wildfires in 2020. Smoky and ashy characters are present in the untreated control wine. After treatment, the varietal characters are more pronounced, and the aftertaste is greatly diminished. It has now been 3 years since the initial treatment and the treated wine has retained its sensory while aging as expected. Previous work has shown that amaea VPx smoke remediation treatment removes thiophenols, the compounds responsible for the ‘ashy’ aftertaste in smoke affected wines. See the data sheet for volatile phenols removal, below.
Wine B: 2020 Napa Valley Cabernet Sauvignon with Smoke
Wine C (amaea VPx treated in 2021 at 20 g/L dose rate, 75 CV flow rate)
Wine D (Untreated Control)
VOLATILE PHENOLS
In June 2023 amaea presented a technical poster to the American Society for Enology and Viticulture (ASEV) in Napa for the treatment of the 2020 Napa Valley Cabernet Sauvignon that will be available for tasting.
About Molecularly Imprinted Polymers
amaea’s molecularly imprinted polymer (MIP) are reusable filtration beads designed to help balance and remediate wine.
For every gram of MIPs there are approximately a quintillion binding sites designed to precisely fit and capture target molecules during filtration. The selective process helps to preserve the integrity, while enhancing the sensory quality of wine.