| Summary: | The aim of this communication is to show the advantages of the use of wine alcohol as a preservative of must and its recovery through a system of evapo-destillation of reverse flow. Currently, the industry uses sulfur dioxide in the conservation of musts destined for concentration. The problem about the use of sulfur dioxide in the conservation of musts is that not ensure an anti-fermentative stability whole, but mainly in that it is not recovered, thereby producing a consequent pollution. Moreover concentrated musts usually contain a small presence of ethanol from micro-fermentations.
At laboratory scale it was verified an excellent state of preservation of alcoholizated must, and all the alcohol used was recovered by distillation.
The proposed system achieved a high reduction of production costs which is demonstrated by simulation process software, where it can show the energy savings compared to the conventional process for the same volume and concentration of product obtained.
Another important advantage of this system is that higher alcohols and flavors would not be lost because is not necessary a desulfitation process, thus obtaining better quality products.
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