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Concentrated grape must

concentrated grape must (GB)

Strongly thickened product (also grape must concentrate, grape syrup) grape, Traditionally, this is made in southern countries by boiling. Already in the antiquity were similar drinks in this way Caroenum and defrutum prepared and mixed with flavoring additives. Today's examples are arrope or Sancocho (Spain), Pekmes (Spread Turkey), and petimezi (Sweetener Greece). Today, these are mainly used in southern countries to refine food such as sauces, soups or even desserts, as well as, for example, the Spanish Malaga and at the Italian Marsala used.

To produce is now boiled simpler grape under intense heat and nearly caramelized, This results in a strong concentration of Aroma and sugar, In compliance with the wine legislation, concentrated grape must is used for enrich and sweetening allowed. A similar product, but manufactured under different conditions RTK (rectified concentrated grape must). In the New World, a name is added Mega-Purple produced concentrated grape must from colored Teinturiertrauben used to improve the color and taste of wines.

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