Partial evaporation under atmospheric pressure
RESOLUTION OENO 3/98
PARTIAL EVAPORATION UNDER ATMOSPHERIC PRESSURE
THE GENERAL ASSEMBLY,
HAVING READ the works of the Group of Experts, «International Code of Enological Practices,»
DECIDES:
ON PROPOSAL of Commission II, «Enology,» to introduce into Part II of the «International Code of Enological Practices,» the following definition:
PART II
Chapter 2: Musts
Partial evaporation under atmospheric pressure
Definition:
Process consisting in eliminating a certain quantity of water from grape must in an evaporational system under atmospheric pressure.
Objectives:
See 2.6. b, c, and d.
Stipulations:
- evaporation may be done in open cauldrons, with or without stirring, heated:
- by direct fire, or
- by steam sleeves or in another calorific fluid
- These processes must be conducted in such a way as to obtain the desired degree of concentration and caramelization of sugar without obtaining undesirable changes in taste.
Recommendation of the OIV:
Accepted.