Selective smoke remediation tech delivering quality outcomes
US-based, consulting winemaker, Christopher Hudson used amaea VPx to successfully remediate 65,000 gallons of Oregon 2023 Pinot Noir impacted by smoke from the Umpqua Valley wildfires, back to its intended program.
Molecularly imprinted polymers successfully remove smoke taint in wine
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.
Okanagan winery’s road to recovery after wild weather extremes
Harsh freezes followed by record-breaking wildfires saw Terralux Estate Winery facing a challenging harvest as well as managing smoke impacted grapes. Determined to keep what little they had in its intended programs, Terralux turned to amaea VPx to preserve the dignity of the wines and to keep them at their high-quality mark.
Removing Brett off-aromas from affected wines
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.
Releasing green in Sonoma County
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.
Battling green aromas in wine
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.
Giesen ushers in a new era of palate fining for their award-winning 0% Merlot
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 and Vintech Pacific partnership set to strengthen New Zealand’s position as world-class wine producers
NZ wine has cultivated and solidified its place on the global stage as a benchmark producer for several wine styles. To build on this momentum, amaea have partnered with Vintech Pacific Limited to ensure local wineries have unbridled access to our latest technologies.
From 23 days down to 1: The targeted polyphenol fining capability driving operational efficiencies
If fining wine could be completed in just a day, what would be possible? Last minute adjustments? Eased pressure around bottling schedules? Our VP of Applied Research takes a look at conventional fining processes while unpacking the process of molecular filtration for balancing wine.
Why winemakers are central to successful MIP applications
When our technology is in the hands of the winemaker, that is when the true magic happens. With the ability to tailor treatments with artisanal intent, winemakers are empowered to bring out the best in every wine to hit their cellar doors.
Q&A with Torey Arvik, Ph.D., wine industry advisor and tech advocate
We speak with Torey Arvik, our Vice President of Applied Research on getting hooked into the wine industry and his advice to wineries on the best way to adopt new technologies.
Reducing bitterness in hard-pressed white wine
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.
Unlocking innovation: How our MIPs are revolutionizing filtration in science and winemaking
amaea’s ingenious molecularly imprinted polymers (MIP) enable organizations to selectively capture molecules from large volumes of liquids. This first-of-its-kind technology is breaking ground for the wine sector with other industries on the horizon.
Southern Oregon Smoke Impact Briefing: Tasting Results
Winemakers from Southern Oregon gathered to taste and provide sensory feedback on smoke impacted wines that were treated using amaea’s molecular filtration technology.
Winesecrets and amaea set to bring new smoke remediation tech to U.S. wineries
We are proud to announce our partnership with Winesecrets, a long-standing service provider for U.S wineries. With our technology in hand, winemakers will be able to recover more value from smoke impacted wine, without the need for excessive intervention.
What winemakers need to know about thiophenols and smoke
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.
Report reveals over 100 winemakers vote yes to new smoke remediation technology
Panel participants overwhelmingly agreed amaea’s solution not only remediated, but enhanced sensory outcomes of previously smoke impacted wine. Read the full report…
Cellar Dweller and amaea Join Forces to Deliver New Smoke Remediation Technology to the British Columbian Wine Industry
amaea joins forces with Cellar Dweller to deliver innovative molecular filtration technology for the tailored treatment of smoke impacted wine in British Columbia
ASEV Poster: Treatment of Smoke Impacted Wines Using a Molecularly Imprinted Polymer Improves Sensory Outcomes
Study conducted by amaea and Jackson Family Wines showing how the treatment of smoke impacted wines using molecularly imprinted polymers improves sensory outcomes.