🥃 Concentrated grape must
Grape must with some of its water evaporated; it is used to sweeten wine.
Concentrated grape must is grape must with part of the water evaporated off. The result is a thick, sweet syrup. It is used to sweeten wine or raise the sugar level before fermentation.
First the must is obtained from grapes as usual. Then it is heated under reduced pressure, so the water evaporates at gentle heat and the flavour is kept. The sugar stays and there is much more of it. There is also a purified version called rectified concentrated must, which keeps almost only sugar. It is neutral in taste, so it is often used to add sweetness to wine within the rules.
Must is the base for other grape products too, but the concentrate keeps longer than fresh juice and takes less space. It is used in winemaking, in juices and in sweets. Different countries have their own rules for winemaking use, and such additions must be taken into account on the label.
What it includes
How it connects to Wine
🥃 Concentrated grape must ← similar ← 🥃 Grape must ← made from ← 🍷 Wine
Links
- Part of
- 🥃 Grape must
- Similar and different
- 🥃 Grape must, 🥃 Rectified concentrated grape must
Frequently asked questions
What is concentrated must?
Grape must with part of its water evaporated, a thick sweet syrup.
What is it used for?
To sweeten wine and raise sugar before fermentation.
How does it differ from ordinary must?
It has less water and more sugar, and keeps longer.
Similar
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.