Freeze concentration of wine
The advantages of freeze concentration can especially be applied for
various alcoholic products such as wine. (Download our brochure)
Why using freeze concentration.
Freeze concentration is easily applied for various water containing high
quality food products including e.g. orange, grapefruit, berry fruits and many
other fruit varieties as well as alcohol containing product.. No other
technology can provide as high quality concentrate as efficiently as freeze
concentration. Selective water removal at freezing temperatures ensures total
retention of all of the original flavor and aromas. The reconstituted products
are comparable to fresh. The reconstituted product competes with product “not
from concentrate”. It has the same quality characteristics while the price can
be lower.
The water removed from the product is testimony to the quality of
the concentrate.
It is therefore that freeze concentration is a
feasible concentration technology to obtain concentrates with “natural”
characteristics in taste, flavor and appearance
Concentration of red wine in France
Applications of freeze concentration for wine
The wine is being concentrated at freezing point temperature while
no alcohol losses occur with the separated water. Reconstituted wine is
comparable with the original wine.
The volume of standard wine can be
reduced to half of its original volume without abusing the specific and natural
characteristics of the wine.
Reasons for concentrating wine:
- Reduction of storage cost
- Increased storage capacity
- Higher product stability
- Lower distribution cost
- Lower packaging cost
- Longer shelf life
- Use of wine based alcohol concentrates
- Development of new products
- Simple production of higher alcohol products
Especially the last three items makes freeze concentration very interesting.
Starting with regular wine by using freeze concentration can produce wines with
any higher alcohol level in one single step keeping the original
characteristics intact.
An additional advantage is often that the shelf life stability of the
product improves.
The achievable alcohol concentration is 25 % alcohol by
volume.
The concept of freeze concentration is explained in the chapter
"Technologies" and "Documentation"