Patented membrane technology designed to reduce the loss of volatile aromatic compounds during fermentation. 

The system operates in the headspace above the must, capturing aroma molecules that would otherwise escape with the CO₂ release and returning them to the wine.

This maintains natural aromatic intensity and enhances varietal expression. 

AROMALOC® is fully non-invasive: the membrane does not contact the must or wine and requires no additives. 

Technical note: Studies show that 10–50% of volatile aroma compounds can be lost during fermentation. AROMALOC® helps significantly reduce these losses.

BENEFITS

• reduces loss of volatile aromatic compounds;
• enhances natural aroma intensity and varietal character;
• non-invasive, no contact with wine;
• additive-free technology;
• easy installation and operation;
• compatible with all tank types.

APPLICATIONS

• aromatic varieties (Sauvignon Blanc, Muscat, Fetească, Gewürztraminer);
• white and rosé wines;
• improving aroma retention and expression.

PATENTS

• EP 2986700 • CA 2909138 • US 11168292

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