Californian wineries are set to gain access to an award-winning molecular filtration technology with industry specialists, VA Filtration announcing their latest partnership with amaea.

Faced with a particularly phenolic 2024 Marlborough Pinot Gris, winemaker, Digger Hennessy, applied amaea PFx to reduce the wine’s excessive bitterness which traditional fining methods couldn’t resolve. The treatment resulted in an overall lift in the wine’s saleable quality.

Discover how frost taint occurs in wine, its impact on aroma and how amaea’s molecularly imprinted polymers are able to bring frost impacted wine back into varietal balance by reducing overly-floral and herbaceous characters.

Using reusable, molecularly imprinted polymers as a replacement for single-use fining agents enables winemakers to tailor the sensory profile of their wine with less waste and greater control. Discover how targeted filtration supports sustainable winemaking.

US-based, consulting winemaker, Christopher Hudson used amaea VPx to successfully remediate 65,000 gallons of Oregon 2023 Pinot Noir impacted by smoke from the Umpqua Valley wildfires, back to its intended program.

Wine science researchers from the University of Adelaide have found that a tailor-made polymer developed in New Zealand could hold the key to removing smoke taint in wine.

Harsh freezes followed by record-breaking wildfires saw Terralux Estate Winery facing a challenging harvest as well as managing smoke impacted grapes. Determined to keep what little they had in its intended programs, Terralux turned to amaea VPx to preserve the dignity of the wines and to keep them at their high-quality mark.

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.

Low-alcohol and non-alcohol wine products are growing by 20.7% a year globally but it doesn’t come without its challenges. In this article we discuss methods to balance the tannin structure and sweetness of low-no wines.

Cooler than average harvest conditions left a US winery with prevalent green aromas in their Cabernet Sauvignon. Looking for a solution focused on value recovery, they turned to amaea’s molecularly imprinted polymers. The result was a wine that offered more fruit-forward characters.

Chief Commercial Officer, Nidhie Kumar shares how amaea's innovative approach to IP management and licensing led them to the world stage to accept the 2024 Licensing Executives Society International (LESI’s) Innovation Award for Small Enterprises.

Learn about IBMP, the pyrazine responsible for green aromas in wine and how amaea RMx has been designed to target its removal so the varietal character of the wine can still shine.

To conduct palate fining of their category-leading 0% Merlot, NZ wine producer, Giesen replaced their use of gelatin with amaea's innovative molecularly imprinted polymers, resulting in an additive-free, vegan friendly solution and tangible, operational gains.

NZ wine has cultivated and solidified its place on the global stage as a benchmark producer for several wine styles. To build on this momentum, amaea have partnered with Vintech Pacific Limited to ensure local wineries have unbridled access to our latest technologies.

If fining wine could be completed in just a day, what would be possible? Last minute adjustments? Eased pressure around bottling schedules? Our VP of Applied Research takes a look at conventional fining processes while unpacking the process of molecular filtration for balancing wine.

When our technology is in the hands of the winemaker, that is when the true magic happens. With the ability to tailor treatments with artisanal intent, winemakers are empowered to bring out the best in every wine to hit their cellar doors.

We speak with Torey Arvik, our Vice President of Applied Research on getting hooked into the wine industry and his advice to wineries on the best way to adopt new technologies.

amaea PF outperformed PVPP for improving the quality of hard-pressed wines. By significantly reducing bitterness and astringency, amaea PF presents a significant opportunity for reclaiming quality and yield. Read the case study to find out more.

amaea’s ingenious molecularly imprinted polymers (MIP) enable organizations to selectively capture molecules from large volumes of liquids. This first-of-its-kind technology is breaking ground for the wine sector with other industries on the horizon.

Winemakers from Southern Oregon gathered to taste and provide sensory feedback on smoke impacted wines that were treated using amaea’s molecular filtration technology.