Selective Wine Remediation Technology Briefing - Technical Tasting Report
Recovering Value From Impacted Wines Using Selective Remediation
Off-aromas caused by factors such as frost, pyrazines, Brettanomyces, M.O.G., and smoke can significantly impact wine quality. amaea’s custom-engineered, molecularly imprinted polymers (MIPs) selectively removes unwanted molecules to naturally unmask wines’ desirable characters, helping recover its value.
In April 2025, Napa wine producers gathered to taste and provide their sensory feedback on a local winery’s pyrazine and smoke impacted wines commercially treated using amaea’s MIP solution.
The results revealed the following key insights:
Significant reduction in off-aromas
Fruit flavor and aroma improved
Body fullness retained
Wine quality improved
The results from the tasting are available for download or can be accessed below.
Results
Wine A: 2024 Cabernet Sauvignon (pyrazine impacted)
Treatment Parameters
Applied dose rate: 2g/L
Applied flow rate: 100CV/hr
Volume: 2,300 gallons
25% of total volume recirculated
Treatment duration: 30 minutes
Treated using amaea RMx
Sensory Results
Fruit aroma and flavor improved
Body retained
Vegetal and off aromas reduced
Overall Quality
Analytical Results
Pyrazines are a class of compounds that lend a “vegetal” aroma to wines like Cabernet Sauvignon. To provide an indication of pyrazine concentration, IBMP (3-isobutyl-2-methoxypyrazine) is the molecule currently used as an analytical marker.
The selective removal of pyrazines as indicated by the 3.6% removal of IBMP, alongside the sensory results indicates the vegetal aromas and flavors were able to be reduced below sensory thresholds using amaea RMx.
This resulted in an overall quality lift in the wine as the off aromas and flavors were significantly reduced, allowing the fruit notes to naturally come forward.
IBMP Concentration
Wine B: Cabernet Sauvignon (smoke impacted)
Treatment Parameters
Tank-to-tank, full single pass
Dose rate: 24g/L
Flow rate: 75CV/hr
Treated using amaea VPx
Sensory Results
Fruit aroma and flavor improved
Body retained
Smoke aroma and flavor reduced
Overall Quality
Analytical Results
Detectable smoke marker compounds were reduced by 9 – 27% after being treated with amaea VPx.
Smoke marker compounds (µg/L)
About amaea
amaea is a world-leading innovator in molecular filtration, empowering winemakers to remove unwanted molecules caused by climate and environmental challenges.
amaea’s reusable molecularly imprinted polymer (MIP) technology is custom-engineered to selectively capture target molecules from wine at scale. This allows winemakers to tailor the sensory profile of their products using a low-impact production solution.
amaea’s MIP technology is already in commercial use across the wine industry in Canada, the United States, and New Zealand, where the company is headquartered. Additional beverage applications are currently in development.