Report reveals over 100 winemakers vote yes to new smoke remediation technology
In June 2023, over 100 winemakers gathered in Willamette Valley for a tasting of three smoke impacted wines of varying wine varietals and smoke severity, processed using our molecularly imprinted polymers.
Participants were invited to taste and provide sensory feedback on the wines.
With 96% of participants indicating they would use this treatment for smoke impacted wine, overall, the results revealed the following key insights:
The treatment improved sensory outcomes for all wines;
There was greater potential for remediating the wine back to its intended program using our technology; and,
That the solution is tailorable based on wine varietal and smoke severity.
Read on to view the full results.
Full Report: Technical Tasting Results
Comparison to Existing Smoke Remediation Methods
Previous Treatments Used
Comparison to Other Treatments
Sensory Outcomes
Would You Use This Treatment?
2020 Mendocino Syrah Comparison
Wine Details: 2020 California Syrah
AVA: Mendocino County (CA)
Treatment timing: May 2023
Smoke impact: Low-Medium
Treatment level: Low
Notes: The winery originally planned to use this wine and continued with a standard barrel regime after fermentation. However, after barrel aging, it was determined this wine was too smoke impacted to be used in the intended program.
Analytical Results
Attributes
How Would You Use This Wine?
2020 Willamette Pinot Noir Comparison
Wine Details: 2020 Willamette Valley Pinot Noir
AVA: Yamhill-Carlton
Treatment timing: April 2023
Smoke impact: High
Treatment level: Medium - High
Notes: This wine was naturally exposed to smoke in 2020 and was made with the winery’s standard wine making protocol.
Analytical Results
Attributes
How Would You Use This Wine?
2021 Intentionally Smoked Pinot Noir Comparison
Wine Details: 2021 Willamette Valley Pinot Noir - Intentionally Smoked
AVA: Yamhill-Carlton
Treatment timing: April 2023
Smoke impact: Very High
Treatment level: High
Notes: This vineyard was intentionally smoked in 2021 for research purposes.
Analytical Results
Attributes
How Would You Use This Wine?
About amaea
Having started in New Zealand in 2011 as a science research facility, amaea has evolved into a deep-technology organization focused on developing and commercializing molecular filtration technology.
Working with the wine industry, we have pioneered amaea VPx filtration technology to minimize smoke impacts in wine.
Introducing amaea VPx
Available for use in the USA, Canada and New Zealand, amaea VPx uses cleverly designed molecular imprinted polymers to capture smoke markers in smoke impacted wine, without compromising on fruit character and body.
amaea VPx:
Enables recovery of value from smoke impacted wine;
Retains key sensory qualities of the wine’s varietal character and body;
Provides winemakers with the ability to tailor treatment parameters by wine type and smoke severity;
Provides selective removal of volatile phenols at scale and pace; and,
Easily integrates into existing production processes at your location.