Sweet Spot

In Consumer perception of flavor in wine is profoundly affected by its other constituents (including alcohol in particular), and by the winemaker's “management” of the BALANCE between these constituents. Even quite minor differences in alcohol levels can greatly affect the perceived aroma and flavor of the wine.

ConeTech is willing to go to great lengths to help clients establish the ideal “Sweet Spot” in their wine, and offers all the resources of its sophisticated facility, plus all the time necessary, to help achieve this while we actually process their wine.

If we are actually processing only one component of a total blend (as is often the case), we ask that the client bring a sample of that complete blend as the starting reference point. Some of the dealcoholized component is then used to create multiple small samples of a finished blend, aided by ConeTech's personnel and lab equipment, and a blend guidance spreadsheet which ConeTech has developed during many years of experience.

Once the client has selected the “Sweet Spot”, we quickly recalculate the alcohol level needed in the processed portion to achieve the desired result in
the entire blend.