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.

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