Southern Oregon Smoke Impact Briefing: Tasting Results
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 fire events, we developed amaea VPx - an innovative, smoke remediation technology designed specifically for the treatment of smoke impacted wine.
Using molecularly imprinted polymers, amaea VPx targets the removal of smoke markers while preserving the varietal character and body of the wine.
In January 2024, 13 winemakers were invited to Southern Oregon to taste and provide their sensory feedback on smoke impacted wines treated using amaea VPx.
With over 80% of participants indicating they would use our technology, the results revealed the following key insights:
The treatment improved sensory outcomes for all wines, while significantly reducing smoke markers;
The opportunity to use the wine either as is or as a component of a larger blend increased with treatment; and,
Adjustable treatment rates enabled tailored sensory outcomes.
The full results from the tasting are available for download or can be accessed below.
Full Report: Tasting Results
2020 Mendocino Syrah Comparison
Wine Details: 2020 Mendocino Syrah
AVA: Mendocino County (CA)
Treatment timing: May 2023
Smoke impact: Low-Medium
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.
Tasting: 7x samples of the Syrah were presented during the tasting, this included:
1x control
3x wines treated using different flow rates
3x wines treated using different dose rates
2020 MENDOCINO SYRAH | analytical results
Summary:
Smoke marker compounds were reduced by 23 – 39% after being treated with amaea VPx.
Flow rate changes:
Dose rate changes:
2020 MENDOCINO SYRAH | flow rate sensory attributes
Summary:
Across all treatments, the body, fruit aroma and flavor was enhanced if not preserved, while all smoke markers reduced.
2020 MENDOCINO SYRAH | flow rate preference
Summary:
The wine treated at a slow flow rate (50 CV/hr) was preferred with 92% of participants indicating they would use amaea VPx to treat smoke impacted wine.
2020 MENDOCINO SYRAH | dose rate sensory attributes
Summary:
Across all treatments, the fruit aroma and flavor was preserved, while all smoke markers reduced.
2020 MENDOCINO SYRAH | dose rate preference
Summary:
The wine treated at a moderate dose rate (20 g/L) was preferred with 73% of participants indicating they would use amaea VPx to treat smoke impacted wine.
2023 Oregon Pinot Noir Comparison
Wine Details: 2023 Oregon Pinot Noir
AVA: Oregon
Treatment timing: January 2024
Smoke impact: Medium
Notes: Limited time on skins.
Tasting: 2x samples of the Pinot Noir were presented during the tasting. This included:
1x control
1x treated
2023 OREGON PINOT NOIR | sensory attributes
Summary:
The fruit aroma and flavor was preserved, while all smoke markers reduced.
2023 OREGON PINOT NOIR | how would you use this wine?
Summary:
The overall usability of the wine increased after treatment with 75% indicating the treated wine could be used either as is or as a component of a larger blend.
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 target the removal of smoke markers while preserving the varietal character and sensory quality of your wine.
Treatments are selected to suit the wine varietal and smoke severity, enabling you to achieve tailored sensory outcomes with low impact on the character of your wine.
By choosing amaea VPx you choose a solution proven to:
Recover value from smoke impacted wine;
Retain key sensory qualities of the wine’s character and body; and,
Target the removal of smoke markers at scale and pace.