A Technology Feature Article
Technology: ReSoul Aroma Capture
Type: Aroma Capture Technologies
As New Zealand’s leading provider of mobile production technologies to the wine industry, Vintech Pacific’s services are all focused on quality outcomes.
Vintech Pacific rigorously research, test and invest in specialised new technology and equipment, to provide a range of the latest process innovations as mobile services, to the winery door, across New Zealand’s wine regions.
The latest innovations to be introduced to New Zealand as part of this program of research, testing and investment are in the capture and later reintroduction of aroma compounds produced during fermentation, and in the production of low and no alcohol wines.
Approximately 400 volatile compounds result from wine fermentation.1 The major volatile compounds from primary fermentation in wine include acetate esters, fatty esters, higher alcohols, medium and long-chain volatile acids, and aldehydes.2
A great number of very useful research papers are available on how grape varieties, yeasts, yeast nutrition, fermentation temperature and so forth, influence the production of wine aromas during fermentation.
Spanish innovator Agrovin have concentrated their efforts on developing a reliable means of capturing volatile compounds produced during fermentation, storing and reintroducing them at a later point during production.
This system, knows as ReSoul, condenses gaseous aromas from fermentation, at two temperatures, into two chemically distinct extracts.
The first, obtained at -20°C, referred to as Aroma contains approximately 15-20 percent alcohol by volume. The second, condensed at -40°C, known as Essence, has approximately 60 percent alcohol.
Both extracts are shown to contain…
- Free varietal aromas and their precursors (terpinols, terpenes and pyrazines)
- Pre-fermentation aromas (six-carbon alcohols & unsaturated fats)
- Fermentation aromas (higher alcohols & saturated fats)
Therefore, the quality and type of aromatic compounds obtained depends on the fermentation point with the density (specific gravity) of the must acting as a marker, during fermentation.
The condensates, either Aroma, Essence or both, may be added to a portion of the wine from which they were obtained and then blended into other wines as the winemaker wishes.
What is more, the condensates are highly concentrated. Just 200ml of Aroma and 7ml of Essence added to 100 litres of wine, delivers a significant lift in the positive aromatic qualities of the wine.
Trials from vintage 2020 with Hawkes Bay Chardonnay, Hawkes Bay Pinot Gris and Marlborough Sauvignon Blanc have delivered striking results.
To extend the utility of this new technology, Vintech Pacific are currently conducting research and testing into how ReSoul Aroma Capture may be combined with our Spinning Cone Column, to produce low-alcohol and no alcohol wines with significantly improved aromatic characteristics, flavour and mouthfeel.
To discuss ReSoul Aroma Capture, its products and utility, please contact your nearest Vintech Pacific office.
| Head Office, Gisborne Guy Rutledge Managing Director Phone: 06 863 0028 Mobile: 021 783 236 |
Auckland & Napier Brett Barnes North Island Manager Phone: 06 863 0028 Mobile: 021 410 498 |
Blenheim & Cromwell Tim Judd South Island Manager Phone: 03 570 2996 Mobile: 021 779 180 |
- Nykanen, L.; Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages. American Journal of Enology & Viticulture 1986, 37, 84–96.
- Delfini, C.; Cocito, C.; Bonino, M.; Schellino, R.; Gaia, P.; Baiocchi, C. Definitive Evidence for the Actual Contribution of Yeast in the Transformation of Neutral Precursors of Grape Aromas. Journal of Agricultural & Food Chemistry 2001, 49(11), 5397–5408. DOI: 10.1021/jf010613a.
