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Michael Pronay
 
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"AyTee" > wrote:

> I understand reverse osmosis is used more than most winemakers
> are willing to admit, and that it is usually used to remove
> volatile acidity, or to decrease alcohol concentration to below
> 14 percent for tax purposes. In America, that is -- Europe may
> be different.


It is.

> Can it also be used to increase alcohol?


Yes. Reverse osmosis ("le concentrateur") removes water either
from the must (legal where chaptalisation is permitted) or from
wine (illegal).

Either process increases the alcohol content of the finished
product.

M.