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traditional grape juice drink out Thrace in the Turkey, The freshly pressed preferably red grape 1 to 1.5% of ground mustard seeds and / or benzoic acid, and sometimes sour cherry leaves are added. Through the Lactic acid bacteria becomes a malolactic fermentation respectively. fermentation initiated. This takes place in barrels made of wood or plastic at room temperature for a period of five to ten days. The essential oils of the mustard seeds and also the benzoic acid reduce the growth of the yeasts what an alcoholic fermentation prevents and contribute to Aroma of the product. The alcohol content is a maximum of 0.5%, but phenolic substances such as are very good tannins and flavonoids contain. The grape juice drink is usually not pasteurized and must therefore be enjoyed relatively quickly. It has a positive effect on the intestinal bacteria and digestion. A honey-like grape syrup from Turkey is called Pekmes,

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