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In this work in this work the must concentration by pervaporative dehydration through a new In In this work in this work the must concentration by pervaporative dehydration through a new of zeolite membrane was compared to the common treatments of chaptalization and must concentration by nanofiltration. Must and wine analysis were conducted to assess if the new pervaporative dehydration process by zeolite membrane effects the must and wine composition, in another way than the other tested authorized processes. In general, the must and wine composition was not changed by the new procedure compared to the usual technologies. Sensory evaluation proof that results. The panelists were not able to distinguish the respective test variants significantly from each other

Must concentration by new zeolite membrane (KonKerTM) technology

Must concentration by new zeolite membrane (KonKer^TM) technology