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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/af9677d68287095a9ebddeef2a062579?ref=outlook-calendar
SUMMARY:Regolazione dell'alcol (Alcohol Adjustment) Part2
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/af9677d68287095a9ebddeef2a062579?ref=outlook-calendar
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So in Europe, they'll take juice that's been diluted by rainwater and they'll just R.O. it. Now the back pressure of 21 brix juice is about 600 psi. So obviously if you're trying to counter that osmotic pressure, which is what reverse osmosis is, you're going to have to use more than 600 psi. So the machines are built at about 1000 psi, and they're able to push this rainwater out. There is no alcohol or acetic acid at that point. So we simply discard rainwater until we get the juice back up to something more reasonable like 23 brix. That might involve taking out as much as 20% of the volume as rainwater. So that's a French technology.
In California, where the air is too dry, we end up making a wine that has too much alcohol, so it's hot and bitter. So then instead of working on the juice, we'll work on the wine. We'll go ahead and create this permeate containing about 80% of the ethanol ABV that's in the wine and then we'll put that through a continuous still and we'll get...

https://www.learndesk.us/class-it/6027103176753152/lesson/af9677d68287095a9ebddeef2a062579?ref=outlook-calendar
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