1. Increasing Aroma In
Fermented Beverages:
The AromaLoc™ Method

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

3. Aroma loss during fermentation can be dramatic

4. 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.

5. 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

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

7. 2016 Trial on Viognier

8. END Visit “news” for updates on new trials
and other significant events