Prolonged storage left a Merlot at Paritua Wines showing early oxidation. Using amaea RMx molecular filtration, oxidized compounds were selectively removed, restoring fresh fruit character and palate structure turning previously unsellable wine into a blend-ready, marketable product.

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.

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