amaea VPx for Smoke
Recover value from smoke impacted wine
Developed especially for the treatment of smoke impacted wines, our technology selectively targets smoke markers, without compromising on the varietal character and body of your wine.
CASE STUDY
Selective smoke remediation tech delivering quality outcomes
Discover how 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.
Improving sensory outcomes for smoke impacted wine
Worldwide, smoke impact is a billion-dollar problem. Arising primarily from climate change, wildfires are having a devastating effect on the many local communities and family businesses who form the heart of the wine industry.
Some of the volatile phenols responsible for smoke damage can be tasted at less than 10 parts per billion. This leads to a significant challenge in removing them selectively, but also controlling the level of removal.
Our amaea VPx technology steps up to the challenge by selectively removing volatile phenols and thiophenols from the impacted wine. The result is a significantly improved sensory profile over what is achieved from traditional smoke removal methods.
Approved for use in the United States, Canada and New Zealand, we encourage you to join the increasing number of wineries benefitting from using amaea VPx for their smoke remediation needs.
Scientifically backed smoke remediation
Key data: volatile phenols
The following results are from treatment of a smoke impacted Cabernet Sauvignon.
Key data: smoke glycosides
The following results are from treatment of a smoke impacted Cabernet Sauvignon.
Key data: sensory after treatment
One month sensory analysis: 11 winemakers, March 2022. One year sensory analysis: 16 winemakers, February 2023. All sensory tests were blind.
Our solution | amaea VPx for smoke remediation
amaea VPx is a single pass, low pressure filtration system that uses molecularly imprinted polymers (MIPs) to target removing the free volatile phenols and thiophenols responsible for smoke aroma and flavor. The selectivity of the MIP treatment helps to preserve the integrity of the wine’s varietal character and body.
By choosing amaea VPx you are able to:
retain key sensory qualities of your wine
tailor treatment rates to reach your desired outcome
selectively remove volatile phenols by up to 80%
easily integrate this system into existing production processes, at your location
tailor treatment plans based on wine type and smoke impact severity
Find out more
-
Academic research shows 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.
-
Terralux Estate 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.
-
Study conducted with US winery shows long-term retention of smoke removal
Research conducted in conjunction with Jackson Family Wines reveals the long term effectiveness of treating smoke impacted wines using molecularly imprinted polymers and how it was able to improve sensory outcomes.
-
Over 100 winemakers vote yes to amaea VPx for smoke remediation
Read the full report and sensory feedback given by over 100 winemakers on three smoke impacted wines processed using amaea VPx.
-
What winemakers need to know about thiophenols and smoke
By understanding the molecules responsible for the smoky ashy taste and aroma of smoke impacted wines, we can selectively capture them to remove the bad, while retaining the good. A recent discovery by Oregon State University and Washington State University Tri-Cities has identified a new class of compounds responsible for smoke taint.
-
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.
Our partners
We are proud to work alongside valued and trusted service providers to deliver the best outcomes for your organization.
-
Cellar Dweller
Based in Okanagan Falls, B.C., Cellar Dweller have been providing mobile filtration services for Pacific North West wineries for over a decade.
-
Vintech Pacific
Vintech Pacific is a New Zealand owned and operated company, providing a range of innovative technology processes to the wine industry.
-
Winesecrets
Since 2003 Winesecrets have been providing America’s wine producers with separation technologies that improve efficiency, eco-performance and wine quality, with unparalleled service, expertise and dedication.
Book a trial
Contact our team for a trial today.