Must concentrate using membrane technology Original Research Article

Concentrated must is a natural sweetener in wine production, and in addition, it is a vitamin- and aroma-rich drink. In this study the basis of a complex membrane process was developed for must concentration. Modeling the experimental results and using recent economic data, the optimal process parameters were calculated to produce 45 ° Brix sugar concentration in the retentate, which saves the must without preservatives. The costs of the membrane process were compared with those of traditional evaporation.