Sugar couleur

Brownish to black food colouring (also sugar caramel), which is permitted without restriction within the European Union as a food additive for numerous foods. It is produced from sugar by caramelisation, but must not be confused with caramel. Sugar couleur is only produced at much higher temperatures than caramel, namely at over 160 °Celsius. It also no longer tastes sweet, but bitter. Sugar couleur is used for drinks or liquids such as alcopops, beer (malt beer), brandy, cola, vinegar, ginger ale, rum, brandy and whisky, as well as for frying sauces, jams, sweets such as rock candy and sausages. See also agents used in winemaking.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.
Roman Horvath MW
Domäne Wachau (Wachau)

Welcome back!

Sugar couleur

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU