The new discovery makes it possible to keep the volatile aromatic components in the must, an objective so far marginally achieved by a drastic control of the fermentation temperature, but only partially capable of reducing the stripping done by CO2. AromaLoc®achieves this by exploiting the selectivity of the membranes in the gas phase, thus allowing, together with the expulsion of CO2, for the re-entry of the aromatic fraction into the headspace of the tank, which, by counteracting stripping, minimises the energy required for the process.
