Special concentration technique; see under concentration.
Various methods of concentrating grape must or wine by removing certain substances and/or reducing the water content. The oldest form is the drying of grapes, which was already used in ancient times. Today, this is achieved by late harvesting and/or drying on straw mats/reeds and hanging the grapes on racks for longer periods (see Trockenbeerenauslese and Recioto). In reverse osmosis (osmotic distillation), different molecular sizes of liquids or substances contained in them are utilised.
Other concentration options include utilising different boiling or freezing points with low-pressure and low-temperature evaporators. This concentrates the...
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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen