English term (centrifugal cone column) for a physical process used in distillation and rectification (separation of liquid mixtures). In this process, the liquid to be separated is distributed very thinly by rotating cone plates in conjunction with a vacuum by exploiting the centrifugal force. In a video (click to view) of the Californian manufacturer ConeTech, the process is clearly shown.
The process, which has long been used in beer production, is also used in winemaking, especially in the USA. It is used for the production of dealcoholised or low-alcohol wine through alcohol reduction, concentrated grape must and RCGM, for the optimisation of the aroma or sensory properties, as well as for the reduction of excessive sulphurous acid content. In the process, the wine is broken down into fractions. A fraction is a group of substances with the same or similar boiling point. This can be water, alcohol and various aroma groups. The wine (or liquid) is heated under vacuum, which allows relatively low temperatures.
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