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.

Santa Barbara Vintners Association members gathered to taste and provide sensory feedback on a 2024 smoke impacted Mencia and Chardonnay treated using amaea’s highly selective molecular filtration technology. This technical tasting report reveals the analytical and sensory findings from the tasting.

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.

Winemakers from Southern Oregon gathered to taste and provide sensory feedback on smoke impacted wines that were treated using amaea’s molecular filtration technology.

Panel participants overwhelmingly agreed amaea’s solution not only remediated, but enhanced sensory outcomes of previously smoke impacted wine. Read the full report…