You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member

Grape juice

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

Voices of our members

Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

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

The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,809 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon