Amplio Drops — nature rescuing nature
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Dosing a glass of wine
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“Nature rescuing nature”
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Detail
In use
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The story

Every year the wine industry pours away what is still perfectly good.

The research project Återvin aims to repurpose old wines sustainably — addressing the environmental impact of discarded wine, and the substantial volume wasted every year.

Tasting table
The process

Mushroom, sea and forest — read as flavour, not as garnish.

By incorporating ingredients like mushrooms and flavors from the sea and forest, Återvin enriches discarded wines with new taste profiles. Anders Crichton-Fock seeks to revolutionize sustainability in the wine industry, rescuing wines from disposal and simultaneously creating delightful new flavor experiences.

Amplio is the part of that work you can hold: a 35 ml elixir, concentrated from three Swedish biotopes, that does in a glass what the lab does in a vat.

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Bottles on the table
Anders Crichton-Fock

Lecturer, researcher, and stubborn about waste.

Amplio Drops is a product from Återvin, founded by Anders Crichton-Fock — specializing in transforming the taste of wine to rescue old bottles and create a novel wine experience.

Crichton-Fock, a university lecturer at Örebro University, conducts research on sustainable food, beverages and wine. In the lab he blends wines with deviations or those unsellable, experimenting with ingredients like chamomile, cardamom and batak pepper to salvage and create unique flavors.

Press & research
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The science

Three pillars. One drop.

A wine loses its shape in three places at once — aroma, balance, umami. Amplio Drops works on all three, using mechanisms documented in a hundred and eighteen years of published taste science.

Nothing on this page is a trade secret. Every mechanism links to a paper you can read yourself.

Amplio AROMA UMAMI BALANCE
Pillar 01 — Aroma

The molecules the wine has lost.

Linalool for florals. γ-butyrolactone for the coconut edge of oak. Sotolone — one of the most odour-active molecules ever measured — for the maple and curry lift.

Aisala et al. 2019 · Wood et al. 2012

Pillar 02 — Balance

What comes forward when the fruit steps back.

When fruit fades, bitterness and astringency are what remain. They were always there, only outweighed. Salt suppresses bitterness; umami compounds do the same. Putting balance back is partly a matter of pushing bitterness down again.

Keast & Breslin 2003, Food Quality and Preference 14(2)

Pillar 03 — Umami

Savoury depth, twice over.

Free glutamate from Nordic fungi meets marine inosinate for the classic 1 + 1 = 8 synergy — plus a newer, VOC-mediated allosteric enhancement of the T1R1/T1R3 receptor itself.

Yamaguchi 1967 · Zhao et al. 2025

Sensory dimensions

Wines lose their shape differently.

A wine that has faded has not faded evenly. An oxidised white loses its fruit while its savoury notes grow. A thin red keeps its balance but has nothing to hold. What is missing decides what has to be put back.

These are shapes of absence, not measurements of effect. What the drops move awaits the blind panel.

FRUIT LENGTH BALANCE COMPLEXITY TEXTURE UMAMI
Dose response

Not magic. Dose response.

Choose a dose. The intensity index below reflects how much aromatic and savoury signal one, two or three drops delivers into a 150 ml glass — measured in relative aroma units against the untreated wine.

Sensory response is non-linear: three drops is not three times one drop, because receptor saturation and aromatic threshold effects both plateau early.

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Chirality
100×

Sotolone exists in two mirror-image forms. The S form is detectable at 0.8 micrograms per litre; the R form needs 89. Same molecule, same formula, a hundredfold difference in what a nose can find.

This is why composition is not the same as chemistry. Knowing which compound to add is only half of it — the form it takes decides whether anyone notices.

Pons et al. 2008, Journal of Agricultural and Food Chemistry 56(5)

Timeline

A hundred and eighteen years of taste science stands behind these drops.

1908

Kikunae Ikeda identifies umami as a distinct basic taste, isolating monosodium glutamate from kombu broth.

1967

Yamaguchi quantifies the glutamate + inosinate synergy — the classic 1 + 1 = 8 curve.

2012

Wood et al. map the biochemical pathway that generates sotolone in dried Lactarius mushrooms — the maple-syrup molecule with one of the lowest known olfactory thresholds.

2019

Aisala et al. characterise the odour-contributing volatiles of Nordic wild edible mushrooms via HS-SPME-GC-MS.

2025

Zhao et al. show that aromatic volatiles allosterically modulate the T1R1/T1R3 umami receptor — savoury depth is not purely a matter of amino acids.

2026

Amplio Drops consolidates these strands into a wine elixir designed to return fruit, length and balance to a glass that has lost them.

Selected references

You do not have to take our word for it. Read the papers.

  1. Aisala, H., Sola, J., Hopia, A., Linderborg, K. M., & Sandell, M. (2019). Odor-contributing volatile compounds of wild edible Nordic mushrooms. Food Chemistry, 283, 566–578. doi.org/10.1016/j.foodchem.2019.01.053
  2. Wood, W. F., Brandes, J. A., Foy, B. D., Morgan, C. G., Mann, T. D., & DeShazer, D. A. (2012). The maple syrup odour of the "candy cap" mushroom, Lactarius fragilis var. rubidus. Biochemical Systematics and Ecology, 43, 51–53. doi.org/10.1016/j.bse.2012.02.027
  3. Zhao, Y., Zhang, J., Zhao, M., Zhao, X., & Su, G. (2025). Meaty aroma compounds enhance MSG umami perception through allosteric modulation of the T1R1/T1R3 receptor. Foods, 14(17), 3041. doi.org/10.3390/foods14173041
  4. Combet, E., Henderson, J., Eastwood, D. C., & Burton, K. S. (2006). Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis. Mycoscience, 47(6), 317–326.
  5. Fogarasi, M., Socaci, S. A., Dulf, F. V., Diaconeasa, Z. M., Fărcaș, A. C., Tofană, M., & Semeniuc, C. A. (2018). Bioactive compounds and volatile profiles of five Transylvanian wild edible mushrooms. Molecules, 23(12), 3272. doi.org/10.3390/molecules23123272
  6. Li, W., Zi, L., Xu, N., Yang, H., Dong, S., Qin, F., & Guo, L. (2024). Identification of characteristic flavor compounds of Boletus edulis from different regions based on E-nose, HS-GC-IMS and HS-SPME-GC–MS. Food Chemistry: X, 23, 101601. doi.org/10.1016/j.fochx.2024.101601
  7. Silva Ferreira, A. C., Hogg, T., & Guedes de Pinho, P. (2003). Key odorants related to oxidation-spoiled white wines. J. Agric. Food Chem., 51(5), 1377–1381. doi.org/10.1021/jf025847o
  8. Poojary, M. M., Orlien, V., Passamonti, P., & Olsen, K. (2017). Enzyme-assisted extraction of umami taste amino acids from cultivated mushrooms. Food Chemistry, 234, 236–244.
  9. Pons, A., Lavigne, V., Landais, Y., Darriet, P., & Dubourdieu, D. (2008). Distribution and organoleptic impact of sotolon enantiomers in dry white wines. Journal of Agricultural and Food Chemistry, 56(5), 1606–1610. doi.org/10.1021/jf072337r
  10. Wang, J., Wang, D., Huang, M., Sun, B., Ren, F., Wu, J., Zhang, J., Li, H., & Sun, X. (2024). Decoding the molecular mechanism underlying human olfactory receptor OR8D1 activation by sotolone enantiomers. Journal of Agricultural and Food Chemistry, 72(10), 5403–5415. doi.org/10.1021/acs.jafc.3c09142
  11. Keast, R. S. J., & Breslin, P. A. S. (2003). An overview of binary taste–taste interactions. Food Quality and Preference, 14(2), 111–124. doi.org/10.1016/S0950-3293(02)00110-6

Now try it in a glass of your own.

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Contact us

Questions about the drops, the research, or stocking Amplio.

Write to us and we answer within two working days. For press and research enquiries, mention it in the subject line.

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Direct
Post & returns

Crichton-Fock Innovation AB
Tavastgatan 35
118 24 Stockholm
Sweden

The research
rewinetheworld.com
Amplio Drops is a product from Återvin, founded by Dr. Anders Crichton-Fock, university lecturer at Örebro University.
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PR, media & research

The work behind the drops.

Press coverage of Återvin and Amplio, and two decades of peer-reviewed research on wine, sensory perception and the language of tasting.

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Media
Research
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Other publications
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Trade & wholesale

For the people who pour.

Amplio was built in a research kitchen and tested across a room of sommeliers. Restaurants, wine schools and specialist retailers order direct, by the case, with trade terms.

Who orders it
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Amplio pipette
Start here — no email needed

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Both references and the sensory protocol sheet, sent to the venue. One per account, and the cost is credited against your first case order.

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Case sizes
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Trade pricing is quoted per account and depends on volume, market and whether staff training is included. Invoicing is 30 days net once an account is opened.

What comes with an account
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Open an account

Tell us where you pour.

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Amplio

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Amplio © 2026 · Crichton-Fock Innovation AB · Reg. no. 559374-6224 · ·

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