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