An Okanagan invention was nominated for a grand prize.
The AromaLoc was designed as a non-invasive way to preserve the bouquet of wine which is normally lost in the fermentation process.
Now it has been nominated for the 2021 WINnovation Award in California, recognizing those who are making innovative strides in the North American wine industry.
It was invented in 2012 by Dick Jones, and for nine years he has been perfecting his invention with his team to enclose and boost the nose of wine.
“As the yeast ferments the sugar in the wine, it also produces aromatics that dictate the quality of the wine, and unfortunately the aromatics are very volatile, which means they want to leave the liquid,” Jones said.
“When they leave the liquid, the CO2 that is produced at the same time simply blows them into the cellar and you have therefore lost a good part of the aromas produced by the yeast.
“So my idea was to find a way to prevent these aromas from leaving and to keep them in the wine. “
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AromaLoc is attached to the top of stainless steel cellar tanks during the fermentation process and is a non-invasive way to enhance the wine tasting experience.
“So you drink it [the wine] and then when you swallow the wine, of course, it heats up in your throat as it swallows, then you get vapors going up your nose, which is called a retrograde odor, ”a Jones said.
The Pentage winery in Penticton has incorporated AromaLoc in the production of the cellar’s white and rosé wines.
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“We are putting AromaLoc on everything we can,” said Paul Gardener, CEO of the winery.
“We installed these AromaLoc machines on these floating top tanks and we have some of the Letina tanks, it depends on the volume of wine we produce. “
Okanagan’s invention even went international, having been studied at universities in Europe and North America and used by a handful of wineries around the world.
“At this point, we’re using it on the white fermentation and the rosé, which is mostly stainless steel,” said Walter Meyer, marketing and sales director of AromaLoc.
“We made a test in California on red barrels, therefore fermentation in barrels, on an experimental basis. [and it was] very successful, so we are still working on this part.
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