Verifisering av FSC-membran til bruk i vinproduksjon

During the preparation of wine CO2 forms. The challenge is that when the CO2 evaporates from the wine up to 80% of the aromatic compounds in the wine will also disappear. It's the aromatic compounds that give the wine its taste and character. At present there are no commercially available methods to resolve this issue. The FSC membrane, developed at NTNU, is designed in such a way that it's selective with respect to CO2. That is, when used during fermentation of wine, the membrane will let the CO2 molecules through, while the important aroma molecules will remain in the wine. The result is a more tasteful wine, which for wineries could result in positive reviews and higher pricing of their products. The membrane can, with only minor investments, be produced in Norway, and thus create new Norwegian workplaces within the wine industry.