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.

For Marisco Vineyards, one of New Zealand’s prized wineries, a Pinot Noir that had been severely impacted by a species of Pentatomidae, more commonly known as the Australasian green shield bug, was destined to be used in an unallocated blend. However, after using amaea RMx - a highly selective, molecular filtration technology - the wine was able to be remediated back to its intended program.

Discover how frost taint occurs in wine, its impact on aroma and how amaea’s molecularly imprinted polymers are able to bring frost impacted wine back into varietal balance by reducing overly-floral and herbaceous characters.

Spoilage yeast or a resourceful agent for sensory transformation? Our VP of Applied Research unpacks the sensory and financial impacts of Brettanomyces bruxellensis (Brett) on wine, as well as the considerations and methods for remediation.

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.

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.