Special concentration technique; see under 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.
Further possibilities of concentration are the exploitation of different boiling or freezing points. Low-pressure and low-temperature evaporators are...
![]()
wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.
Roman Horvath MW
Domäne Wachau (Wachau)