An invention from the Okanagan has been nominated for a grand prize.
The AromaLoc was designed as a non-invasive way to preserve wine bouquet that is normally lost in the fermentation process.
Now it has been nominated for the 2021 WINnovation Award in California, recognizing those who make innovative strides in the North American wine industry.
It was invented in 2012 by Dick Jones, and for the past nine years he has been perfecting his invention with his team to lock and boost the nose of wine.
“As yeast ferments the sugar in wine, it also produces flavor compounds that dictate the quality of wine, and unfortunately flavor compounds are very volatile, which means they want to leave the liquid,” Jones said. .
“When they leave the liquid, the CO2 that’s produced at the same time just pushes them out into the cellar, so you’ve lost a lot of the flavor that the yeast produced.
“So my idea was to find a way to keep those flavors from leaving and keep them in the wine.”
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AromaLoc is attached to the top of stainless steel winemaking tanks during the fermentation process and provides 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 warms up in your throat as you swallow, and then you get fumes going up your nose, which is called retrograde smell,” Jones said.
Penticton’s Pentâge Winery has incorporated AromaLoc into the making of the winery’s white and rosé wines.
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“We put AromaLoc on everything we can,” said Paul Gardner, CEO of AromaLoc.
“We’ve had these AromaLoc machines on these floating lid tanks and we have some of the Letina tanks, it depends on the volume of wine we produce.”
The invention of the Okanagan has even gone 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 and dew fermentation, which is mostly stainless steel,” said Walter Meyer, AromaLoc’s marketing and sales manager.
“We did a trial in California on red barrels, so barrel fermentation, on an experimental basis [and it was] very successful, so we are still working on this part.
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