Keeping aromatic compounds in...

Jeff Grossman

Jeff Grossman
...and letting carbon dioxide out: click

A researcher in Norway has developed a new technology for scrubbing CO2 emissions from coal-burning power plants. Not relevant here, per se, but what happened next is:

A retired professor of pulmonary medicine in British Columbia paid attention to this new membrane because it resembles what human lungs do - let carbon dioxide out but keep everything else in - and, now, as an amateur winemaker, he'd like to do the same thing to his own lots of pinot gris.

He adapted the membrane to his wine setup and it worked. Aromas that normally escaped during fermentation were retained, and he liked it better. He got a local winery to try it on a commercial vat, pumping the wine through a hose that is coated on the inside with the membrane, and that is going well, too. Next test is 8 wineries, and he hopes to have it on the market in 2017.

So, is this just another in the winemaker bag of tricks (like spinning cones, etc)? Or is this a little better than that because it's just a tweak on an existing process?
 
In theory this technology might be less intrusive than others.

But it looks likely to reinforce the wine world's regrettable decades-long obsession with fruit amplification and preservation.
 
I have no problems with this. As Kirk alludes to, everything is a membrane, and, in my opinion, a winemaker is free to choose among them as long as nothing is added.

It's interesting to think about this process in comparison to carbonic maceration in which the grape skin acts as the membrane.
 
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