Drying method for improving the organoleptic properties of wines

摘要

Drying method for improving the organoleptic properties of wines, which envisages treating the grape stored in the premises equipped with processes for conditioning at a controlled temperature and humidity, which comprise a dehydration step able to produce a concentration of the sugars present in the berries greater than or equal to 20 degrees Brix, a subsequent humidification step in an atmosphere having a relative humidity greater than 95% and a subsequent conservation step in an atmosphere having a relative humidity of less than 80%.