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.

Chief Commercial Officer, Nidhie Kumar shares how amaea's innovative approach to IP management and licensing led them to the world stage to accept the 2024 Licensing Executives Society International (LESI’s) Innovation Award for Small Enterprises.

Learn about IBMP, the pyrazine responsible for green aromas in wine and how amaea RMx has been designed to target its removal so the varietal character of the wine can still shine.

To conduct palate fining of their category-leading 0% Merlot, NZ wine producer, Giesen replaced their use of gelatin with amaea's innovative molecularly imprinted polymers, resulting in a reduction of overall additive-use, a more vegan friendly solution and tangible, operational gains.

NZ wine has cultivated and solidified its place on the global stage as a benchmark producer for several wine styles. To build on this momentum, amaea have partnered with Vintech Pacific Limited to ensure local wineries have unbridled access to our latest technologies.

If fining wine could be completed in just a day, what would be possible? Last minute adjustments? Eased pressure around bottling schedules? Our VP of Applied Research takes a look at conventional fining processes while unpacking the process of molecular filtration for balancing wine.

When our technology is in the hands of the winemaker, that is when the true magic happens. With the ability to tailor treatments with artisanal intent, winemakers are empowered to bring out the best in every wine to hit their cellar doors.

We speak with Torey Arvik, our Vice President of Applied Research on getting hooked into the wine industry and his advice to wineries on the best way to adopt new technologies.

amaea PF outperformed PVPP for improving the quality of hard-pressed wines. By significantly reducing bitterness and astringency, amaea PF presents a significant opportunity for reclaiming quality and yield. Read the case study to find out more.

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.

Winemakers from Southern Oregon gathered to taste and provide sensory feedback on smoke impacted wines that were treated using amaea’s molecular filtration technology.

We are proud to announce our partnership with Winesecrets, a long-standing service provider for U.S wineries. With our technology in hand, winemakers will be able to recover more value from smoke impacted wine, without the need for excessive intervention.

The identification of thiophenols provides a new chemical marker for smoke impacted wine. amaea's team of scientists ran a series of tests to determine the extent to which amaea’s VPx solution was able to remove this class of compounds and the impact it had on the overall quality of the wine.

Panel participants overwhelmingly agreed amaea’s solution not only remediated, but enhanced sensory outcomes of previously smoke impacted wine. Read the full report…

amaea joins forces with Cellar Dweller to deliver innovative molecular filtration technology for the tailored treatment of smoke impacted wine in British Columbia

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