Log In / Join Now

Magazine Archives: Oct. 31, 2004

Concentration Methods

Water out of wine
Daniel Sogg
Issue: October 31, 2004

Quality-driven wine producers around the world share common ground when it comes to concentration: They all want it in their wines. Many factors affect concentration, including grape variety, vintage conditions and production techniques, but when Mother Nature doesn't provide the desired potency, both traditional and high-tech methods can increase concentration by removing water from unfermented juice.

For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2004.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.