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traditional grape juice drink out Thrace in the Turkey, The freshly pressed preferred red grape juice From 1 to 1.5% of ground mustard seeds and / or benzoic acid, and sometimes sour cherry leaves are added. By the Lactic acid bacteria becomes one malolactic fermentation or. fermentation initiated. This takes place in barrels of wood or plastic at room temperature for a period of five to ten days. The essential oils of mustard seeds or benzoic acid reduce the growth of yeasts what an alcoholic fermentation prevents and adds to the flavor of the product. The maximum alcohol content is 0.5%, but phenolic substances like tannins and flavonoids contain. The grape juice drink is usually not pasteurized and therefore needs to be enjoyed relatively quickly. It has a positive influence on the intestinal bacteria and digestion. See also below Pekmes,

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