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grape juice

grape juice (GB)
jus de raisin (F)
succo d'uva (I)

grape juice Name (also grape must) for a further treated grape, Further fermentation is by addition of sulfur stopped (for certain organic products this is only very limited or not allowed). An existing one alcohol content up to 1% vol is tolerated under wine law or is permissible.

If necessary, certain substances such as sugar or pulp separated during processing (for the purpose of flavorings ) added again to the grape juice. Any concentrated grape must produced from dehydration must not be allowed to Wine be further processed or added to a wine. See also below RTK (rectified concentrated grape must) and must,

Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information under wine law is available at wine law,

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