| 摘要 |
<p>A wine-making procedure, is new. The wine-making procedure consisting of a stage involving mechanical processing of the grapes to obtain a must containing sugars and water, includes a stage of enhancing the sugar content of the must, and a stage in which the must with the enhanced sugar content is fermented. The sugar content of the must is enhanced by evaporating part of the initial water contained in the must in a vacuum at a temperature below 30[deg]C, and preferably at 10[deg]C and at a pressure of less than 40 mb and preferably below 20 mb. The water evaporation stage is carried out in a container connected to a vacuum source and and placed close to a source of heat such as a bain marie.</p> |
