Strongly thickened product (also grape must concentrate, grape syrup) made from grape must. Traditionally, this is produced in southern countries by boiling down. Already in ancient times, similar drinks such as caroenum and defrutum were produced in this way and flavoured with additives. Today's examples are Arrope or Sancocho (Spain), Pekmes (syrup Turkey), and Petimezi (sweetener Greece). Today, they are used mainly in southern countries to refine dishes such as sauces, soups or desserts, as well as, for example, in the Spanish Malaga and the Italian Marsala. Today, simple grape must is boiled down under high heat and almost caramelised. This results in a strong concentration of aroma and sugar.
Concentrated grape must is permitted for enrichment and sweetening, subject to wine law regulations. A similar product, but produced under different conditions, is RCGM (rectified grape must concentrate). In the New World, a grape must concentrate produced under the name Mega-Purple from colourful Teinturier grapes is used to improve the colour and flavour of wines. Boiled grape must is also used to make the Georgian dessert churchkhela. See also winemaking for more information on this topic.
The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!
Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg