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See below concentration,

Various procedures to grape or Wine concentrate through withdrawal of certain substances. This is usually done by reducing the pure water content. The oldest form is already in the antiquity applied drying the grapes, Today this is due to a late vintage and / or drying on straw mats / reeds and longer hanging of the grapes on racks achieved (see under Trockenbeerenauslese and Recioto ). In the osmosis (Reverse osmosis, osmotic distillation ), different molecular sizes of liquids or of substances contained therein are utilized.

vacuum concentration

Further possibilities of concentration are the exploitation of different boiling or freezing points. Low pressure and low temperature evaporators are...

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