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.

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.

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