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.

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.

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.

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.

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.

Study conducted by amaea and Jackson Family Wines showing how the treatment of smoke impacted wines using molecularly imprinted polymers improves sensory outcomes.