Ian Hoare > wrote:

>> and that it [sc. reverse osmosis] is usually used to remove
>> volatile acidity, or to decrease alcohol concentration to below
>> 14 percent for tax purposes. In America, that is --

> Really? This is an entirely different usage from that practiced
> here, and I'm not clear how this can be done. Sounds like a
> question for Mark!!!

I guess you're on right side, Ian. I have never ever heard of VA
being removed by inverse osmosis. Diminishing alcohol levels (up to
14.2% it's table wine, over 14.2 it's liquor with higher tax),
however, is not done by reverse osmosis but by a technique called
"spinning cones" which includes ultra-fast centrifugating of the
wine.

There was quite a good article in the Wine Spectator archive, but I
don't use their archives anymore since they ask $$$ for it.

M.