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-ferm... https://herbsdailyes.shop/product-category/treats/