Increasing Aroma In Fermented Beverages: The AromaLoc™ Method

THE PROBLEM Aroma is lost with CO2 The finished wine contains less aroma Aroma CO2 End of Fermentation Early in Fermentation

Aroma loss during fermentation can be dramatic

Why increasing headspace aroma improves wine CGgas = Aroma concentration in the headspace gas Cliquid = Aroma concentration in the wine Cgas Cliquid The ratio is constant for each aroma CGas CLiquid CO2 Stripping: Loss of aroma from the headspace causes aroma to leave the liquid in an attempt to preserve the ratio. CGas CLiquid AromaLoc™ Solution: Preserving headspace aroma prevents aroma from leaving the liquid making more aromatic wine.

The AromaLoc™ Solution Aroma Compounds Carbon Dioxide 1 3 2 1. Headspace is recirculated through the AromaLoc™ machine AromaLoc™ removes most of the CO2 which concentrates aroma returning to the headspace Headspace aroma is concentrated making aroma in the wine less likely to enter the headspace

Effects of AromaLoc™ treatment on 2014, 2015 and 2016 Pinot Gris

2016 Trial on Viognier

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