URL: https://www.desy.de/school/school_lab/zeuthen_site/vacuum_lab/vacuum_information/applications/vinification/index_eng.html
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Vinification
While producing wine, one tries to achieve better results by increasing the must concentration. This can be accomplished by introducing additives, but also by means of dehydration. When using the latter, the must is boiled and water is distilled away. Since heavy quality deficits can be expected from the vaporisation of flavours at 100°C, an artificial vacuum is produced. So, water boils at 25°C. Then, one can distil the water without large losses of flavour.
