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Lexicon
The largest wine encyclopedia in the world with 25,245 Terms.
0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Vacuum Concentration

See under concentration.

Concentration

Various processes to concentrate grape must or wine by removing certain substances. This is usually done by reducing the pure water content. The oldest form is the drying of grapes, which was already used in antiquity. Today, this is achieved by a correspondingly late harvest and/or drying on straw mats/reeds as well as hanging the grapes on racks for a longer period of time (see also Trockenbeerenauslese and Recioto). In osmosis (reverse osmosis, osmotic distillation), different molecular sizes of liquids or of substances contained in them are exploited.

Vacuum concentration

Further possibilities of concentration are the use of different boiling or freezing points. Low-pressure and low-temperature evaporators...
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This page was last modified at 22 July, 2020 at 03:39.

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