To preserve the flavor of the product it is used capturing of aromatic substances, which are often easily volatile. During juice concentration they evaporate and go along with the first portions of juice vapors. These volatile aromatic substances are captured and condensed.
The quantity of cuptured aromatic substances is regulated so that their concentration at the exit of the facility was 1:150. The concentration of aromatic compounds is determined by its output to the amount of juice taken. Periodical monitoring of the density (by hydrometer) of aromatic substances is feld, that should be between 0,97-0,99 g/cm3.
Chilled aromatic substances are gatherad in a tightly closed container.
Concentrates of aromatic substances can be immediately returned to the concentrated juice or kept separate.