amaea molecularly imprinted polymers (MIPs)

Membrane filtration removes particles based on size, filtering out anything larger than the membrane’s pore size. It’s an effective approach for clarification and microbial stability, but it can’t distinguish between desirable and undesirable compounds of similar size.

amaea MIPs work differently, utilizing molecular recognition to selectively bind specific target compounds, regardless of their size, while allowing other molecules to pass through. This level of selectivity allows winemakers to remove smoke markers, Brett compounds, or pyrazines without stripping the characteristics that make their wine stand out.

amaea’s molecularly imprinted polymers integrate seamlessly with standard winemaking practices and can be applied at various stages—post-fermentation, pre-blending, or before bottling—when fining and filtering wine. It all depends on your production timeline and sensory goals.

Molecular filtration is compatible with traditional fining agents, oak aging programs, blending strategies, and sterile filtration. Many winemakers use amaea MIPs to address specific faults or fine-tune phenolic balance before proceeding with their usual cellar protocols.

The flexibility of amaea MIPs allows winemakers to incorporate targeted remediation and sensory adjustment with minimal disruption to established workflows.

Treatment time varies depending on the wine volume and the target compound concentration. However, most amaea MIP filtration sessions are completed within hours.

Our service provider partners can process wine on demand, with typical turnaround times significantly faster than traditional fining methods, which require time to settle. Processing speed and treatment rates are adjustable to match your production schedule and desired outcomes.