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Traditional grape must drink from Thrace in Turkey. 1 to 1.5% ground mustard seeds and/or benzoic acid, and sometimes also sour cherry leaves are added to the freshly pressed preferably red grape must. Malolactic fermentation is initiated by the lactic acid bacteria. This takes place in wooden or plastic barrels at room temperature for five to ten days. The essential oils of the mustard seeds and also the benzoic acid reduce the growth of the yeasts, which prevents alcoholic fermentation and contributes to the aroma of the product. The alcohol content is a maximum of 0.5%, but phenolic substances such as tannins and flavonoids are very much present. The grape juice drink is usually not pasteurised and must therefore be enjoyed relatively quickly. It has a positive influence on the intestinal bacteria and digestion. Other products made from or using grape syrup are churchkhela (dessert), pekmes (syrup) and petimezi (sweetener).

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