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Grape juice

Term (also grape sweet must) for a further treated grape must. Further fermentation is stopped by adding sulphur (although this is only permitted to a very limited extent or not at all for certain organic products). An alcohol content of up to 1% vol. is tolerated or permitted under wine law. If necessary, certain substances such as sugar or fruit pulp separated during processing (for flavouring purposes) are added back to the grape juice. A grape must concentrate produced from this by dehydration may not be further processed into wine or added to a wine. See also RCGM (rectified concentrated grape must) and must.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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