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AromMax SHOCK
AromMax provides a simple and effective method for increasing glycerol concentration in wine, enhancing the wine's body, fullness, and perceived sweetness, particularly in dry wines.
By utilizing controlled heat shocks, AromMax stimulates glycerol synthesis during fermentation, resulting in a smoother and richer wine profile.
This technique offers up to a 65% increase in glycerol levels, helping winemakers improve wine texture without compromising on aroma or balance.
AromMax STANDARD
During the exponential or turbulent phase of wine fermentation, as CO2 exits the fermentation vessel, it becomes saturated with water vapor, which carries a significant concentration of dissolved aromatic compounds.​ Without intervention, these valuable aromatic compounds are irreversibly lost.
AromMax is a revolutionary, patented innovation that not only preserves the full spectrum of wine flavors and aromas but also enables utilization of optimal (higher) fermentation temperatures.
Utilization of higher temperatures results in significantly higher aroma production while preventing further aroma loss, even during high CO2 evaporation rates.
AromMax PRO
Our advanced integrated system is designed to prevent aroma loss and optimize the fermentation process for enhanced aroma production, providing winemakers with a powerful tool to improve wine quality and complexity.
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The system features cutting-edge aroma preservation technology to capture and retain volatile compounds during fermentation. A precision temperature regulation unit maintains optimal conditions throughout the fermentation gas filtration process, while the gas analysis unit offers critical insights by monitoring the gases produced.
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It also includes a fermentation process control unit that measures key indicators, ensuring comprehensive oversight. Advanced tracking software further enables real-time monitoring of fermentation progress and aroma preservation, giving winemakers full control over the process.
AromMax CO2 NEXT
Fermentation is one of the most emission-intensive stages in wine production, with each liter of wine generating approximately 40-50 L of CO2.
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Our innovative patented approach to cooling and filtering fermentation gas enables, for the first time, the economically viable capture, purification, and storage of CO2. This not only preserves the benefits of our aroma preservation technology but also empowers wine producers to capture CO2 generated during fermentation.
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By capturing and storing CO2, the system significantly reduces the carbon footprint of fermentation while providing food-grade CO2 as a valuable byproduct, which can be used for beverage carbonation or sold as a high-value product.
This product is currently under development and will be available soon.