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.

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.

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 RMx has been designed to target its removal so the varietal character of the wine can still shine.