Santa Barbara Smoke Remediation Technical Tasting Report
The 2020 U.S. wildfires resulted in a $3.7 billion problem for the wine industry.
With climate change increasing the severity and frequency of smoke events, we developed amaea VPx - a highly selective smoke remediation technology focused on value recovery.
Using molecularly imprinted polymers, amaea VPx targets the removal of smoke markers while preserving the varietal character and body of the wine.
In February 2025, Santa Barbara Vintners Association members gathered at Cambria Estate Winery to taste and provide their sensory feedback on smoke impacted wines treated using amaea VPx.
The overall results revealed the following key insights:
12 - 26% reduction in smoke marker compounds
Significant reduction in smoke flavors and aromas
Fruit flavor retained
Wine quality improved
The results from the tasting are available for download or can be accessed below.
Results
2024 Santa Barbara Mencia
Analytical Results
Smoke marker compounds were reduced by 12 – 26% after being treated with amaea VPx.
Free smoke marker compounds (µg/L)
Sensory Results
Smoke flavor and aroma reduced
Fruit flavor improved
Fruit aroma and body retained
Overall Quality
2024 Santa Barbara Chardonnay
Analytical Results
Smoke marker compounds were reduced by 12 – 25% after being treated with amaea VPx.
Free smoke marker compounds (µg/L)
Sensory Results
Smoke flavor and aroma reduced
Fruit flavor retained
Overall Quality
About amaea
amaea is leading the way as the world’s first innovator of molecularly imprinted polymer (MIP) technology for winemaking. Our reusable MIPs selectively capture target molecules from wine, empowering winemakers to tailor the sensory profile of their products using a low-impact solution.
Available in Canada, the United States, and New Zealand, amaea’s applications are designed to remediate, enhance and balance wine sensory.
Introducing amaea VPx
amaea VPx is a highly selective technology designed to target the removal of smoke markers, while preserving the varietal character and body of smoke impacted wine.
Treatment rates are adjusted based on the wine varietal and smoke severity, enabling winemakers to tailor sensory outcomes to their requirements.
amaea VPx:
Recovers value from smoke impacted wine;
Remediates wines, often back to their intended program;
Retains key sensory qualities of wine’s character and body;
Targets the removal of smoke markers at scale and pace.