WHEN IT COMES TO EXPERIENCING WINE, aromas & MOUTHFEEL are CRITICAL

Most people recognize that aromas are important in winemaking. What is perhaps not so well appreciated is the impact they may have on the overall tasting experience. Complexity and mouthfeel are recognized by winemakers as an important sensory characteristic, hugely impacting perceived wine quality — but what are they?

Complexity is simply the sense that different things are going on each time a wine is sipped — for example, some say a complex wine has several different layers of aroma. 

The term “mouthfeel” is not universally used among wine professionals, or as a characteristic for judging and scoring wines in competitions. Terms such as “astringency,” “body,” and “texture” are sometimes used instead. Elements often include smell, smell and taste combined, balance, persistence, and complexity.

The key to all this? Aromas, which weigh heavily in expressing enhanced complexity, and may be involved in the sensation of mouthfeel as well.

Simply put, aromas can make or break a wine. Their presence — or absence — can spell the difference between a good wine and an exceptional  product.

The problem is, if the winemaker can smell aromas outside the fermenter, those aromas have forever left the developing wine, and there is nothing on the market that can bring them back.  

BUT WHAT IF THOSE AROMAS NEVER ESCAPED?

AromaLoc™ 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 — no tampering or interfering with the fermentation process. Intervention only occurs with the headspace composition above the juice — this produces desirable changes in the fermenting liquid below.   

Think your wine is good now? AromaLoc will make it better! 

AROMAS MATTER