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 and a score of 93.

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.

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.