Subtractive techniques for must enrichment - The Itineraries notebooks of ENTAV-ITV France No. 14

Enrichment by additive methods (sucrose, concentrated must, etc.) leads to an increase in the volumes of the wines produced. Various subtractive enrichment techniques on must are discussed: vacuum evaporation, atmospheric pressure evaporation, and reverse osmosis. These techniques do not lead to an increase in the volumes of the wines, which is of interest in the current market context. After a technical section (detailing the techniques, results of trials by ITV France, practical advice), this document addresses regulatory, economic, and technical aspects.
Publisher: ITV; 21 x 29.7 cm; 19 pages