The grape must concentration process operates at ambient temperature thus avoiding losses of volatile aromas, and ensuring that the organoleptic qualities of the must are not modified. Red wine must from Cabernet, Sauvignon and Merlot grape varieties can be concentrated by RO up to a sugar content equivalent to 12-13% alcohol. PCI has done pilot studies in France and has references in the U.S. Canada and South Africa Click Here For Complete Case Study Text
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