I was thinking perhaps RO could mimic the concentration aspect, but then again, if it were a viable way to speed the process the commercial wineries would probably be doing it.
Hm... If we are making country wine, we can use more fruit and less water to concentrate the flavors, so maybe evaporation isn't as important as it might be for grape wine. Aging is still important, but perhaps not evaporation.
Interesting. Do they use it to mimic barrel aging, or some other reason? I could see using it to purify your water if using a municipal or questionable groundwater supply.
The cartridges have different pore sizes. One can have a desalination unit or a RO system in sequence to feed the still in the lab which gives almost pure water. I can get one called ultrafiltration and pull out small molecules as lactose and leaves the larger proteins. Tight cartridges take more energy. Cartridges are rated on molecular weight they are designed to pass through, , , , , RO is simply a type of filtration.
David, those are good questions. However, I agree with Beth that if there were cheaper ways to age wine in a method comparable to barrels, it would already be in use.
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