Case study Adrienne Dobbie Case study Adrienne Dobbie

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.

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Article Adrienne Dobbie Article Adrienne Dobbie

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.

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Case study Adrienne Dobbie Case study Adrienne Dobbie

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.

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Article Adrienne Dobbie Article Adrienne Dobbie

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.

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Article Jonathan Engle Article Jonathan Engle

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.

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