amaea VPx for remediating smoke taint in wine
Recover value from smoke taint in wine by selectively targeting smoke markers, without compromising on the varietal character and body of your wine.
amaea VPx delivers unmatched selectivity in smoke taint removal, removing what compromises your wine while preserving the varietal character, terroir expression, and mouthfeel that define quality. Where traditional methods often strip desirable components, amaea VPx targets smoke compounds.
What is smoke taint?
Smoke taint occurs when grapevines are exposed to smoke. Volatile phenols from the smoke are absorbed by the grapes and bind with sugars to form smoke glycosides, which release smoky characters during fermentation.
Unlike pyrazine in wine, which contributes to vegetal or bell pepper notes from specific grape varieties, smoke taint compounds are unwanted sensory defects from environmental exposure—even low levels of smoke taint can impact your wine.
With wildfire seasons intensifying across key wine regions, effective smoke wine treatment has become critical for protecting wine quality and recovering value for affected winemakers.
Improving sensory outcomes for smoke-impacted wine
Smoke taint is a billion-dollar challenge for the global wine industry, driven by the increasing frequency of wildfires linked to climate change.
Even at concentrations below 10 parts per billion, volatile phenols responsible for smoke taint can be detected. While some phenols, such as those causing Brettanomyces in wine, smell like barnyard or medicinal off-flavors, smoke-derived volatile phenols produce distinct, ashy, smoky, and burnt characteristics. This makes selective and controlled smoke taint removal in wine critical. While addressing an oxidized wine fix or other established faults can be challenging, recovery from smoke taint is often possible with appropriate treatment.
amaea VPx is a purpose-built molecular filtration solution, designed to address this issue—engineered to selectively remove volatile phenols and thiophenols while preserving wine quality.
Now available in the United States, Canada, and New Zealand, our local teams are ready to conduct benchtop trials on your smoke-impacted wine.
Our solution | amaea VPx for smoke remediation
amaea VPx is a single-pass, low-pressure filtration system that uses amaea molecularly imprinted polymers (MIPs) to selectively remove volatile phenols and thiophenols responsible for smoke-related aromas and flavors. The high level of selectivity helps preserve the integrity of the wine’s varietal character and body while removing smoke taint in wine.
With amaea VPx, you can:
Retain the key sensory qualities of your wine.
Tailor treatment rates to reach your desired outcome.
Selectively remove volatile phenols by up to 80%.
Easily integrate this system into existing production processes at your facility.
Customize treatment plans based on wine type and the severity of smoke impact.
FEATURED SMOKE REMOVAL CASE STUDIES
Selective smoke remediation technology delivers quality outcomes
Discover how US-based consulting winemaker, Christopher Hudson used amaea VPx to successfully remediate 65,000 gallons of Oregon 2023 Pinot Noir impacted by smoke from the Umpqua Valley wildfires, back to its intended program.
Proven to retain smoke removal and preserve quality
A longitudinal study on a 2020 Napa Valley Cabernet Sauvignon proved amaea VPx selectively removes smoke compounds while preserving wine quality. Results showed:
Volatile phenol reduction
41%
REDUCTION
in smoke marker compounds after amaea VPx
Free smoke marker compounds (µg/L)
Smoke glycoside reduction
19%
REDUCTION
of smoke glycosides after amaea VPx
Total smoke glycosides (µg/L)
Sensory retained after treatment
fruit aroma &
flavor
PRESERVED
after amaea VPx
smoke aroma & flavor
REDUCED
One month sensory analysis: 11 winemakers, March 2022. One year sensory analysis: 16 winemakers, February 2023. All sensory tests were blind.
Our service provider partners
We are proud to work alongside valued and trusted service providers to provide amaea VPx molecular filtration services for you.
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VA Filtration
VA Filtration is USA’s leading filtration technology experts with 18 years of experience in the wine industry.
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Cellar Dweller
Based in Okanagan Falls, B.C., Cellar Dweller have been providing mobile filtration services for Pacific North West wineries for over a decade.
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Vintech Pacific
Vintech Pacific is a New Zealand owned and operated company, providing a range of innovative technology processes to the wine industry.
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Winesecrets
Since 2003 Winesecrets have been providing America’s wine producers with separation technologies that improve efficiency, eco-performance and wine quality, with unparalleled service, expertise and dedication.
Frequently asked questions about smoke wine treatment
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Traditional smoke taint removal methods, such as activated carbon fining and reverse osmosis, take a broader-spectrum approach that often removes both smoke compounds and desirable wine components. Carbon fining can strip color, aromatics, and polyphenols indiscriminately, while reverse osmosis is not a suitable method for heavily impacted wines, often resulting in muted wine character.
amaea VPx uses molecular selectivity to target and remove the volatile phenols and thiophenols responsible for smoke taint, preserving varietal aromatics, tannin structure, and mouthfeel. Additionally, amaea VPx is regenerable, offering a more sustainable and cost-effective solution for smoke remediation at scale.
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Yes! amaea VPx is effective for smoke wine treatment in both red and white varieties. The molecular selectivity adapts to each wine type, removing smoke compounds while maintaining the characteristics that define the wine.
Treatment rates are adjustable based on the type of wine and taint severity, ensuring optimal results across all varietals affected by smoke exposure. As with wine rose taint solutions, the key is selective treatment that addresses the fault without compromising wine quality.
Trust amaea VPx for smoke taint removal in wine
What is involved in a benchtop trial ?
A benchtop trial is conducted on-site, at your facility* by one of our operators. They will bring a laptop sized, compact bench kit to conduct the trial and tastings with you.
A trial session typically takes 2–3 hours, with each individual sample taking about 30–60 minutes to process. For the trial, we will need:
Access to 110 V power supply
A portable water supply
Collection vessels
1 quart - 1 gallon / 1 - 4 liters of wine per sample
*We endeavor to conduct trials on-site wherever possible; however, if this is not possible, we will work with you to determine the best alternative approach.
Demonstration of amaea’s molecularly imprinted polymer (MIP) benchtop trial system
Find out more
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Academic research shows molecularly imprinted polymers successfully remove smoke taint in wine
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.
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Study conducted with US winery shows long-term retention of smoke removal
Research conducted in conjunction with Jackson Family Wines reveals the long term effectiveness of treating smoke impacted wines using molecularly imprinted polymers and how it was able to improve sensory outcomes.
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What winemakers need to know about thiophenols and smoke
By understanding the molecules responsible for the smoky ashy taste and aroma of smoke impacted wines, we can selectively capture them to remove the bad, while retaining the good. A recent discovery by Oregon State University and Washington State University Tri-Cities has identified a new class of compounds responsible for smoke taint.
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Santa Barbara Smoke Remediation Technical Tasting Report
Santa Barbara Vintners Association members gathered to taste and provide sensory feedback on a 2024 smoke impacted Mencia and Chardonnay treated using amaea’s highly selective molecular filtration technology. This technical tasting report reveals the analytical and sensory findings from the tasting.
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Over 100 winemakers vote yes to amaea VPx for smoke remediation
Read the full report and sensory feedback given by over 100 winemakers on three smoke impacted wines processed using amaea VPx.
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Terralux Estate Winery’s road to recovery after wild weather extremes
Harsh freezes followed by record-breaking wildfires saw Terralux Estate Winery facing a challenging harvest as well as managing smoke impacted grapes. Determined to keep what little they had in its intended programs, Terralux turned to amaea VPx to preserve the dignity of the wines and to keep them at their high-quality mark.
