Molecularly Imprinted Polymers (MIPs) for smoke impact remediation of wine

Summary

Objective

A novel remediation method for smoke-affected wine has been developed and is already in commercial use in the United States and Canada. The objectives of this project are to:

• validate the technology and business model in the Australian wine sector
• initiate early customer engagement to support validation and technology adoption
• obtain the necessary regulatory approvals required to enable its use by Australia’s grapegrowers and winemakers. 

Background

Wildfire events are the primary cause of smoke-impacted wine and are becoming increasingly prevalent in many countries. In 2020, catastrophic bushfires on the east coast of Australia cost the industry an estimated $500 million in lost wine production because of likely smoke taint. Current treatments for smoke impacted wine can reduce smoke flavour and aroma, but they may also remove other compounds and have a negative impact on colour, texture and sensory quality of the wine.

A New Zealand-based company, amaea Limited, has developed amaea VPx, a product for smoke impact remediation in wine. It uses a filtration medium containing molecularly imprinted polymers (MIPs) that selectively remove the free volatile phenols and other smoke compounds related to smoke exposure, leaving the desirable flavour and aroma compounds of the wine intact.

amaea VPx is already approved for use in the United States, Canada and New Zealand and has been used to treat over one million litres of commercial wine in the US and Canada since January 2024. It is being validated in the Australian marketplace in a 12-month collaborative project between Wine Australia and amaea and will be delivered in Australia by Barossa-based company VAF Memstar, a provider of filtration solutions to the beverage sector.

Sector benefits

Although smoke events are likely to increase in frequency and intensity in the future, there are few options to remediate a smoke-affected wine once it is made. This project will ultimately support delivery of a new smoke remediation technology to the Australian wine industry, which will offer winemakers the ability to finely control smoke remediation treatment to not only reduce smoke markers, but also tailor sensory quality and deliver optimal value recovery from smoke-impacted wine. An effective remediation strategy for smoke-affected wine will benefit the entire Australian wine sector by minimising the risk of reputational damage to wine regions and/or businesses from smoke-affected wines reaching the market.