Old Problem, New Solution
AromaLoc has invented and patented a method to solve the long-standing problem of aroma loss during fermentation.
Lost aromas can now be retained in the finished fermented product, thanks to AromaLoc’s patented technology, a totally additive-free, non-invasive process which prevents aromas from leaving the fermenting beverage without tampering or interfering in any way with the fermentation process.
Think your wine is good now? AromaLoc will make it better!
Here’s a conversation with Jason Centanni, winemaker at Llano Estacado, one of the oldest and largest wineries in Texas, on the importance of aromas generally in winemaking, and his experience using AromaLoc.
It’s simple — and it works!
— Jason Centanni