Aromaloc Wine Taster
When it comes to tasting and smelling wine, the human nose is our body’s most mission-critical sensory organ.
The human nose is capable of differentiating between thousands of unique scents, and it’s our olfactory abilities that allow us to discern the sheer variety of flavours that are offered up in a single sip.
The tongue, by contrast, is limited to sensing broader and coarser indicators of taste, such as salty, sweet, bitter, and sour. To truly taste a wine, it’s the nose that picks up flavour scents. Simply put, aromas can make or break a wine. Their presence — or absence — can spell the difference between a premium product and cheap plonk.
The problem is, aromas are stripped from wine by the CO2 produced during fermentation. If the winemaker can smell aromas outside the barrel, they have forever left the developing wine, and there is nothing on the market that can bring them back.
But what if those same aromas never escaped? AromaLoc, based in the Penticton/Naramata region, has invented and patented a method to solve this challenge. The AromaLoc™ system is a totally additive-free, hands-off process that prevents aromas from leaving the wine, and with no tampering or interfering with the fermentation process. Intervention only occurs with the headspace gas composition above the juice, and this produces desirable changes in the fermenting liquid below.
Continuing R&D has resulted in a much-improved system, lowering winery costs and improving results. Fuelled by its steady product improvement, this small, innovative BC company is starting to turn industry heads. Better aromas mean more attractive wines, and ultimately an enhanced bottom line for innovative companies. With AromaLoc,™ winemakers can enjoy the sweet smell of success!
