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Concentrated grape must

concentrated grape must (GB)
mosto di uve concentrato (I)

Strongly thickened product (also grape must concentrate, grape syrup) grape, Traditionally, this is done by boiling down in southern countries. Already in the antiquity drinks similar to 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, such are used primarily in southern countries to refine dishes such as sauces, soups or desserts, as well as, for example, Spanish Malaga and Italian Marsala used.

Today, simple grape must is cooked under strong heat and almost at the same time caramelized, This results in a strong concentration of Aroma and sugar, In compliance with the wine regulations, concentrated grape must is for enrich and sweetening allowed. A similar product is made but under different conditions RTK (rectified grape must concentrate). In the New World, one is called Mega-Purple produced grape must concentrate from brightly colored Teinturiertrauben used to improve the color and taste of wines.

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