A wine held back by pronounced green notes, Sonoma Bespoke adopted amaea RMx to selectively remove the offending pyrazines to reveal the varietal’s natural ripe fruit character. The treatment was completed on-site in under two days, and real-time tasting enabled the winemaker to stop the process the moment the wine hit his stylistic target with the resulting wine advancing up a price tier.

Off-aromas caused by factors such as frost, pyrazines, Brettanomyces, M.O.G., and smoke can significantly impact wine quality. amaea’s custom-engineered, molecularly imprinted polymers (MIPs) selectively removes unwanted molecules to naturally unmask wines’ desirable characters, helping recover its value.

In April 2025, Napa wine producers gathered to taste and provide their sensory feedback on a local winery’s pyrazine and smoke impacted wines commercially treated using amaea’s MIP solution.

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.