That is the promise of early research, which indicates AromaLoc’s patented technology, with its proven ability to allow winemakers to easily enhance wine quality with no need to touch or manipulate must or fermenting wine in any way, also appears to prevent a significant amount of ethanol from escaping into the atmosphere.
Early research has provided data on the levels of VOCs (volatile organic compounds, including ethanol) in gas leaving a fermentation tank’s headspace, as well as in the exhaust gas leaving an AromaLoc machine and entering the winery.
The ratio of VOCs in the exhaust/VOCs leaving the headspace provides information about VOCs entering the environment. In testing, to obtain the amount of aroma flowing out of the headspace and out the exhaust, the GC/MS peak areas for measured aromas were multiplied by the gas flow to obtain delivery of each of the measured aromas.
The results obtained show that, during AromaLoc use, more than 90% of the most volatile VOCs, such as the esters, are prevented from escaping to the winery. For the alcohols, which are less volatile, more are released. We found about 60% of the ethanol leaving the tank is exhausted to the winery, meaning 40% is prevented from entering the environment.
These results must be regarded as preliminary — independent studies are needed for confirmation.
If this pattern is confirmed, AromaLoc would be a proven method for winemakers to simply and effectively increase wine quality, while at the same time allowing them to decrease VOC release into the environment — including 40% of ethanol — with no added effort or intervention.
For more information please contact Mr. Randy Morse:
