International Code of Oenological Practices

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partial evaporation under atmospheric pressure

II. Partial evaporation under atmospheric pressure


Process consisting in eliminating a certain quantity of water from grape must in an evaporational system under atmospheric pressure.


See II.2.1.12. b, c, and d ‘Partial dehydratation of musts’


a)        Evaporation may be done in open cauldrons, with or without stirring, heated:

  • by direct fire, or
  • by steam sleeves or in another calorific fluid

b)       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: