The Process
WE TELL YOU ALL ABOUT OUR PRODUCT
1. ABSORPTION OF AROMATIC COMPOUNDS
Through the leaves, plants take lots of substances and compounds from the environment, which are present in the atmosphere or provided in an appropriate form.
2. GLYCOSYLATION
The mechanism of the plant to transport certain substances taken from the environment is simple and is carried out through GLYCOSYLATION. Plant metabolism is capable of binding a sugar molecule with the aromatic substance that has been absorbed, forming an aromatic precursor.
3. TRANSPORT AND ACCUMULATION IN GRAPES
The plant is able to easily transport this kind of molecules, ACCUMULATING them in the part to be lost at the end of its phenological cycle, the fruit: the grapes.
4. RELEASE OF AROMATIC COMPOUNDS
During winemaking process, the bond formed through glycosylation is broken, RELEASING the aromatic compound that was attached, allowing it to be expressed and making the wine have differentiating aromatic notes.
Innovación
BetterRID
Contact
Ctra. de Las Peñas (CM 3203), Km. 3,2
Campo de prácticas – UCLM
02071 Albacete (España)
(+34) 967 599 200 (ext. 96256) / 681 677 422
info@betterrid.es