Concentration of must through vacuum membrane distillation

Vacuum Membrane Distillation is studied for the concentration of fruit juices up to 50degreesBrix. The fluxes of water and of the relevant aroma compounds are experimentally examined for a typical must, as a function of temperature, sugar content and downstream pressure. The process leads to juice concentrates still retaining interesting amounts of the aroma compounds. A process analysis is also shown for must concentration up to 50degreesBrix.