Suspension Freeze Concentration (SFC)is a process of producing ice crystals as a suspension in the mother liquor for the purpose of separating the water content in a solution to produce more concentrated product.
Freeze-concentration technology uses solid-liquid phase separation, which means that the solution is concentrated by separating pure ice crystals during a freezing process (Guillermo et al., 2015). High-quality products are produced by this technology because the process is performed at a low temperature (below 0°C), in which the heat-sensitive substances in wines can be perfectly protected (Petzold et al., 2013). Moreover, most fermentation tanks have cooling systems in which ice can be crystallised. Thus wineries have the potential to perform freeze concentration without buying new equipment (Miyawaki, 2010).
