Concentration Methods
Water out of wine
From the Oct 31, 2004, issue
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.
Member-Only Content
Premium SubscriptionJoin today and get immediate access to this article, and to our entire database of more than 390,000 wine ratings. It only takes moments—but it will help you drink better all year long.
Start Free 30-day Trial
Already a member? Sign In
