| 摘要 |
A method of concentrating grape juice to a predetermined final degree of concentration comprises the steps of evaporating one part of the water content of the grape juice to obtain an intermediate degree of concentration less than the final degree of concentration, then stabilizing the grape juice for cream of tartar by cooling the grape juice to near freezing temperature; and thereafter resuming evaporation of water of the grape juice for ultimately reaching the final degree of concentration. |
