Canadian SME seeks acquisition partners in Germany, France, or Italy for patented, proprietary solution that improves aroma and quality of wine

The patented method retains the aromas produced during fermentation. Yeast produces alcohol and also a lot of carbon dioxide. Yeast cells also make the aroma compounds that we smell and “taste” when drinking wine. It is often said that a wine’s quality is dictated by the intensity of the aromas present. However, aromas are lost due to CO2 stripping during fermentation; it is the most desirable aromas that enter the headspace; carbon dioxide blows out these highly desirable aromas. This is why the company has invented and patented a method to solve this aroma loss by simply sending the escaping gases from the fermenter to a small machine that separates the aromas and sends them back to the headspace along with a small amount of CO2. This maintains a high aroma concentration above the fermenting wine. Conserving aromas by this method creates a high aroma concentration in the headspace; this concentration pushes back against aromas trying to escape from the wine to the headspace thus keeping more aromas in the wine. In blind taste tests, the wines produced using the patented method typically score between 30% and 50% higher for fruity nose, fruity taste and overall liking compared to controls made from identical juice. A side benefit of the method is that the less volatile aromas that enter the headspace tend to go right through the machine and are discarded into the winery. These aromas include the fusel alcohols and ethanol and many of the sulphur compounds along with the CO2. It is important to note that the patented method is a hands-off and additive-free process that simply prevents aromas from leaving the wine. This is done without tampering with the fermenting wine or interfering with the fermentation process. It is only the headspace gas that is handled with the method. The patented method makes good wine better without interfering with the winemaker’s skills and art. The organoleptic properties of beer and cider can also be enhanced using this method. The company is seeking EU partners to acquire them. The goal is to find a partner with expertise in commercialization, marketing, sale, and distribution in global wine regions, which the client currently does not have. An ideal partner will build a successful business enterprise based on the patented technology. The client already has a commercial unit that is market ready.