What is vacuum evaporation
A method of removing water from diluted must. Allowed in the EU.
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View: Vacuum evaporation ...
An improved technique of the vacuum pump (because water evaporates at lower air pressure at already 30 ° C) for the production of concentrated grape must, in which much less flavor is lost. Allowed in the EU, excessive use leads to jammy wine.
a method partially permitted in the EU to remove water from diluted must and thus concentrate it.
Method to concentrate the aromas in the wine. This removes water from the must. See also concentrator.
Association of German predicate and quality wine estates.
Immature, vegetal taste in wines.
Another name for wine tasting.
A method of concentrating must. Some of the grape's own water is withdrawn from the must. In a vacuum, water evaporates at temperatures of 25 to 30 ° C without damaging the aroma of the subsequent wine.
Some of the grape's own water is withdrawn from the must. In a vacuum, water evaporates at temperatures of 25 to 30 ° C without damaging the aroma of the subsequent wine.
Disadvantages are the mechanical stress and the high energy consumption (# ~).
~ - Technical, EU-approved process for concentration in which water is removed from the must. The water is placed under vacuum so that it evaporates at approx. 40 ° C instead of 100 ° C.
The second method is that ~, in which the various boiling or freezing points of the ingredients are exploited under pressure. The process is considered to be very gentle, as water evaporates at 30 ° C. The last and newest method used is cryo-extraction.
Is a process to increase the alcohol content through must concentration or ~.
EU / Spain: Allowed, not common in Spain (volume change of the must (reduction) max. Up to 20 percent, that means a maximum alcohol increase of 2 vol .-% per liter (corresponds to 16g alcohol) ...
Therefore, there are now other methods such as those used for alcohol-free beer: centrifugal cone columns, dialysis, membrane filter methods, ~. With the latter, the alcohol evaporates at 27 degrees. In this way, the aromas are largely retained.
â- ‹addition of syrupy rectified grape must concentrates (RTK)
â- ‹addition of concentrated grape must (sweet reserve)
â- ‹must concentration through physical or thermal separation processes of dehydration such as ~ or reverse osmosis
Alcohol reduction ...
From the 2002 vintage, the must concentration is also medium ~ and reverse osmosis allowed. Must sugar for alcohol enrichment is a foreign concept in Portugal.
suitable membrane pressed, which can be penetrated by water molecules, but not by higher molecular substances such as sugars and acids, which causes a concentration and - as regards the sugar content - acts like an enrichment - other methods of concentration are z. B. ~, ...
Internationally, the concentration of grape must with different techniques (~, Shock freezing by cryo-extraction) or simply by adding sugar (chaptalizing).Do you still see: What does Coldstream Hills, Cistern, Vinitaly, Weinhandel, Diolinoir mean?
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