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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.

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Egon Mark

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

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