During fermentation many of the desirable wine aromas naturally escape into the winery. This is generated due to the stripping effect caused by carbon dioxide production during fermentation. For example, the literature has documented that many ethyl and acetate esters are lost at the rate of 10-50%.
AromaLoc® is an innovative, patented* solution that limits the natural loss of aroma compounds during fermentation. AromaLoc®’s non-invasive membrane technology does not contact the must and acts at the "gaseous" level in the tank’s headspace.
- EP 2986700
- CA 2909138
- US 11168292
- Keeps aroma concentration high during fermentation and in the finished wine.
- Versatile and easy to use.
- Non invasive and additive-free.
- Does not directly contact the must/wine.