We at Food & Wine have no problem with how wine smells (good wine, at least). But according to one man, some wine—specifically, white wine—could smell even better. And he's working on patenting a device that he says can make that happen.
Dick Jones, a former professor of pulmonary medicine who lives in British Columbia, Canada, says he's discovered a way to prevent wine from losing its aromatic compounds during the fermentation process—something that commonly plagues winemakers, according to the Wine Spectator. Working with Norwegian chemical engineer May-Britt Hägg, Jones came up with a way to keep carbon dioxide molecules from stripping wine of aromatics as it ferments. The resulting device, which Jones is calling the AromaLoc, traps aroma compounds in a vat with the wine while allowing the carbon dioxide to pass through.
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The result, per the Wine Spectator, is good enough that in a blind taste test of 16 wine industry members, all preferred wine that was fermented using the AromaLoc over the wine that was not.