Ian Hoare > wrote:

> Note that I'm not expressing an opinion as to whether it's a
> "good thing" or not, I'm simply trying to explain how R.O. works
> and therefore what it can and can't do.

Personally, I find the technique of "saignée" (which, of course,
changes the solid to liquid ratio in the must) with subsequent
addition of beet sugar to increase alcohol levels not particularly
more "natural" than removing water from the must.

More traditional? Yes. More natural? No.

M.