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.

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.

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.

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’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.

The identification of thiophenols provides a new chemical marker for smoke impacted wine. amaea's team of scientists ran a series of tests to determine the extent to which amaea’s VPx solution was able to remove this class of compounds and the impact it had on the overall quality of the wine.