Juclas Aromaloc
Juclas Aromaloc
Many desirable wine aromas are naturally lost during fermentation, due to the stripping effect caused by carbon dioxide production. For example, the literature has documented that many ethyl and acetate esters are lost at the rate of 10-50%.
AromaLoc® is an innovative, patented* solution that limits the natural loss of aroma compounds during fermentation. AromaLoc®’s non-invasive membrane technology does not come into contact with the must and acts at the "gaseous" level in the tank’s headspace.
*Patent Number:
- EP 2986700
- CA 2909138
- US 11168292
Advantages
- Keeps aroma concentration high during fermentation and in the finished wine.
- Versatile and easy to use.
- Non invasive and additive-free.
- Does not directly contact the must/wine.
Awards
In 2024, Aromaloc received two important recognitions:
-
Prestigious New Technology award as part of the Innovation Challenge “Lucio Mastroberardino” at Simei 2024
-
Following its participation in the 24th VINITECH SIFEL 2024 INNOVATION TROPHIES (a competition that contributes to the evolution of the industry and promotes the solutions of tomorrow), the expert jury of the Show's Scientific and Technical Committee awarded Aromaloc the following prize:
Sector: Cellar and Winery Equipment
Medal: Citation
Category: Transformation / AromaLoc
Many desirable wine aromas are naturally lost during fermentation, due to the stripping effect caused by carbon dioxide production. For example, the literature has documented that many ethyl and acetate esters are lost at the rate of 10-50%.
AromaLoc® is an innovative, patented* solution that limits the natural loss of aroma compounds during fermentation. AromaLoc®’s non-invasive membrane technology does not come into contact with the must and acts at the "gaseous" level in the tank’s headspace.
*Patent Number:
- EP 2986700
- CA 2909138
- US 11168292
Advantages
- Keeps aroma concentration high during fermentation and in the finished wine.
- Versatile and easy to use.
- Non invasive and additive-free.
- Does not directly contact the must/wine.
Awards
In 2024, Aromaloc received two important recognitions:
-
Prestigious New Technology award as part of the Innovation Challenge “Lucio Mastroberardino” at Simei 2024
-
Following its participation in the 24th VINITECH SIFEL 2024 INNOVATION TROPHIES (a competition that contributes to the evolution of the industry and promotes the solutions of tomorrow), the expert jury of the Show's Scientific and Technical Committee awarded Aromaloc the following prize:
Sector: Cellar and Winery Equipment
Medal: Citation
Category: Transformation / AromaLoc
Many desirable wine aromas are naturally lost during fermentation, due to the stripping effect caused by carbon dioxide production. For example, the literature has documented that many ethyl and acetate esters are lost at the rate of 10-50%.
AromaLoc® is an innovative, patented* solution that limits the natural loss of aroma compounds during fermentation. AromaLoc®’s non-invasive membrane technology does not come into contact with the must and acts at the "gaseous" level in the tank’s headspace.
*Patent Number:
- EP 2986700
- CA 2909138
- US 11168292
Advantages
- Keeps aroma concentration high during fermentation and in the finished wine.
- Versatile and easy to use.
- Non invasive and additive-free.
- Does not directly contact the must/wine.
Awards
In 2024, Aromaloc received two important recognitions:
-
Prestigious New Technology award as part of the Innovation Challenge “Lucio Mastroberardino” at Simei 2024
-
Following its participation in the 24th VINITECH SIFEL 2024 INNOVATION TROPHIES (a competition that contributes to the evolution of the industry and promotes the solutions of tomorrow), the expert jury of the Show's Scientific and Technical Committee awarded Aromaloc the following prize:
Sector: Cellar and Winery Equipment
Medal: Citation
Category: Transformation / AromaLoc
