Rectified Concentrated Must (RCM) for must and wine enrichment

Forty years of experience in this sector puts Caviro Extra at the forefront of production technology and product knowledge.
RCM is used to enrich or sweeten wines and for refermentation in the preparation of sparkling and semi-sparkling wines.


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TECHNICAL DATA

Grape must, subjected to ionic exchange for the extraction of its non-sugar components, is then concentrated.

USES AND APPLICATIONS

To increase the potential alcohol content of unfermented must or of new wines still in fermentation, for wine sweetening and as a "liqueur de tirage" or "liqueur d'expédition" in the preparation of sparkling and semi-sparkling wines.

STORAGE

Low temperatures cause crystallisation of the sugars in this product. Storage should be maintained at a temperature of 10-25°C for a limited period, depending also on the storage and packaging conditions. Keep protected from light and heat sources.

OTHER PRODUCTS

Desulphurised Must

The product is obtained from the desulphurisation of white or red must and is intended for the production of sparkling or semi-sparkling wines.

Product sheet >

Caviro Extra
Caviro Extra S.p.A.
Via Convertite, 8
48018 Faenza (RA) Italy
Ph. +39 0546 629111
caviroextra@caviroextra.it
pec: caviroextra@legalmail.it
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