No matter the type - red, white, dry, sweet, or syrupy - our unit is designed to excel with all wines and grape musts. Discover the multitude of applications that make this unit a game-changer:
- Partial dealcoholisation of wine: To correct the alcohol content of your win
- Concentration of Grape Musts: This method is perfect for reclaiming diluted grapes after heavy rains. Reverse osmosis extracts water, elevating sugar content and enhancing overall structure.
- Wine Concentration: Remove excess water to enhance wines with lackluster structure. The result? Intensified flavors and improved richness without compromising alcohol content.
- Sugar Content Reduction: Before fermentation, lower sugar levels in musts to achieve a more consistent alcohol content. Say goodbye to fermentation hiccups and unwanted flavors!
- Ethylphenol Reduction: Combat volatile phenols linked to Brettanomyces contamination. Our Flavy ML unit with specialized Flavy EP accessory can effectively reduce phenols, eliminating undesirable aromas without compromising wine quality.