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Concentrators for Musts and Wines
Reverse osmosis is performed by removing water at room temperature by means of a semi-permeable membrane capable of overcoming cellular osmotic pressure.
Our machines separate the water contained in the musts, increasing the concentration of sugars and other ingredients in the musts, thereby improving the total acidity.
The concentrated musts have better organoleptic qualities, are more full-bodied, and are richer in phenolic components, anthocyanins and extracts. Request a quote customised to your winery needs
Mail: commercial@enologys.com
