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.

Wine science researchers from the University of Adelaide have found that a tailor-made polymer developed in New Zealand could hold the key to removing smoke taint in wine.

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

The identification of thiophenols provides a new chemical marker for smoke impacted wine. amaea's team of scientists ran a series of tests to determine the extent to which amaea’s VPx solution was able to remove this class of compounds and the impact it had on the overall quality of the wine.

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

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