Wine Aroma
When you visit Oenobrands, you will not only get answers on how to manage aromas in juices and wines, but you will also learn about the origins of aromas, their evolutions, and the numerous influences.
Aroma extraction from grapes
Aroma precursors sit in the grape skins. Enzyme solutions to release them in white, rosé and red winemaking, and get more from each variety and terroir.
Aroma modulation
Amplify, harmonise or mature the aroma profile of a wine. Yeast derivative and nutrition strategies for white, rosé and fruit-forward red wines.
Aroma preservation
Mannoproteins help white and rosé wines hold their aromatic freshness as they age, preserving varietal thiols and extending commercial shelf life.
Aroma protection
Oxygen, closures, temperature and light all erode wine aroma. Practical measures for each, plus a yeast derivative that limits oxidative aldehyde build-up.
Key positive aroma compounds
Varietal thiols, esters and terpenes: how the main positive aroma compounds form in wine, and how yeast choice and nitrogen nutrition shape them.
What about you?
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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