The flavour of a wine is a complex and fragile interaction a wide range of aroma and taste-giving compounds. It is a wine-maker’s task with each harvest to bring together grape variety, terroir, harvesting, processing, fermentation and ageing to achieve a balanced, exciting and quality product for their customers. This is a task requiring depths of knowledge, experience and passion.

Unfortunately, after dealcoholisation to make a non-alcoholic wine, much of this hard work is no longer evident. The majority of character-giving aroma leaves with the alcohol during the different methods of dealcoholisation, regardless of how gentle the processing might be. So while the lack of alcohol itself has a substantial impact on the taste and on the release of aroma, i.e. the nose, of the non-alcoholic product, the main problem is that the characteristic aroma simply isn’t there anymore.

This is all set to change!

True2Aroma is dedicated to achieving aroma quality in dealcoholized beverages. Our aroma-recovery technology is capable of separating aroma from the alcohol resulting from dealcoholisation processes, so that it can be added back to the alcohol-removed product.

With application of our technology, makers of dealcoholised wines can offer their customers a new level of aroma quality and boost a market already seeing substantial growth.

That is what it means to be true-2-aroma.

Generations of master brewers have put their heart and soul into the development and optimization of ingredients, recipes and processes in the brewing of beer. This has lead to a huge range of different beers in markets around the world, accommodating a wide range of tastes.

These products form the basis of non-alcoholic beers made via dealcoholisation. Unfortunately, this hard-won character is largely lost in existing dealcoholisation processes. During the process of distillation, a lot of the aroma leaves with the alcohol out of the top of the column and is then missing in the non-alcoholic product. Alternative approaches like stopped fermentation avoid the need to remove the alcohol, but mean that many of the fermentation-derived flavours aren’t fully developed. A good example of this is the banana (isoamyl acetate) in wheat beer.

This is all set to change!

True2Aroma is dedicated to achieving aroma quality in dealcoholized beverages. Our aroma-recovery technology is capable of separating aroma from the alcohol resulting from distillation or membrane processes, so that it can be added back to the non-alcoholic product. This is possible even for 0.0 % ABV beers. With application of our technology, makers of dealcoholised beers can offer their customers a new level of aroma quality.

That is what it means to be true-2-aroma.

The magic of spirits comes from the intensity, complexity and product-specific-character of their aroma, not their high content of alcohol. Distilleries around the world work hard not just to make a clean product, but to lend them a fascinating and engaging aroma to capture consumers in a competitive international market.

So what if you could offer consumers this aroma intensity and diversity, without so much alcohol?

A spirit is effectively the product of a dealcoholisation – a distillate comes out the top and a dealcoholized base out of the bottom, just like in the production of a non-alcoholic wine, for example. There’s no way to separate the aroma from the alcohol then, right?

Wrong!

True2Aroma is dedicated to achieving aroma quality in dealcoholized beverages. Our aroma-recovery technology is capable of separating aroma from distillates, so that it can be used to make a wide range of products such as non-alcoholic ready-to-drink cocktails, bar-mixers and indeed non-alcoholic or reduced-alcohol spirits themselves.

A whole range of new products are opened up with application of our technology – products with the natural and authentic aroma of real distilled spirits.

That is what it means to be true-2-aroma.