Cryo-extraction: Cryo-extraction is a must concentration technique by freezing. It is reserved for sweet wines.
Pressing frozen grapes extracts the most concentrated juices. Indeed, the aqueous parts of the grape remain in the press, trapped by the ice. Only the sweetest juices, with the highest density, flow under the press. Thus, the must reaches a very high alcohol potential that the yeasts will not be able to completely transform.
The...
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