The word is getting out. 

While born in Canada — in British Columbia’s spectacular Okanagan Valley — AromaLoc’s patented technology is designed to address a universal challenge among winemakers — how to preserve desirable aromas during wine fermentation. Whether in Tuscany or Napa, the Cape or Rioja, winemakers the world over can easily use the AromaLoc method to further enhance their wines’ complexity, character, mouthfeel, and aromas.

Which brings us to South America — specifically, to Chile, the world’s narrowest — and one of its longest — countries, a nation that boasts a wine-making tradition dating back to the 1500s, courtesy of conquistadors and Spanish missionaries. 

Despite Chile’s Spanish influences, France has had a greater influence on the country’s wine industry. When phylloxera ravaged Europe in the 1800s, many suddenly unemployed French winemakers moved to Chile, bringing their knowledge, techniques, and grape varieties with them.


Today Chile is the only major wine producing nation free of phylloxera. It’s home to some of the oldest vines in the world, many of them ungrafted or planted on their own rootstocks.

Chile is the sixth-largest wine producer in the world, with over 212,000 hectares dedicated to wine grape production. Cabernet Sauvignon is the country’s most widely-planted grape variety. Others include Merlot, Cabernet Blanc, and Cabernet Franc. 

However, Carménère is considered Chile’s signature grape. Indigenous to Bordeaux, it grows exceptionally well in Chile, thanks in part to the long growing season. Chilean wine production reached 12.9 million hectolitres in 2018, generating nearly $1.5 billion USD in revenue. Major export markets include China, the EU, the USA, and the UK.

On June 29, AromaLoc CEP Dr. Dick Jones has been invited to speak to a gathering of outstanding Chilean winemakers, brought together by the ASAH Group, a multinational consultancy focused on manufacturing innovation. Dr. Jones will introduce the audience of industry professionals to the AromaLoc method for preserving volatile aromas during wine fermentation, share some recent lab analyses and tasting data, and participate in what promises to be a lively Q & A session.

Muchas gracias to the ASAH team for putting together this opportunity to share the AromaLoc story with our friends in the Southern Hemisphere.