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Red Grape Juice Concentrate 5L 65 Brix
Red Grape Juice Concentrate
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Red Grape Juice Concentrate 5L 65 Brix

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Red Grape Juice Concentrate 5L 65 °Brix

A clear liquid prepared from the depectinized, filtered, unfermented juice of sound, clean fruits by concentration at low temperatures and pressure.


Applications:

» Widely used in food industry (beverages and syrups, fruit puree, dairy, etc.). Dilute to taste or use instead of sugar as a natural sweetener in confectionery, beverages / spirits, ice cream, baby food and dairy products. Suitable for use in pharmaceutical and cosmetic products.

» Nutritional supplement

» Wine making and home brewing. The concentrate offers the same fruitiness, complexity and flavour as the whole grapes do. When grape wines lack body, have a lower than desirable sugar level, are not as well-flavoured as they should be or are too low in acid they can benefit from a boost from grape juice concentrates. Country, lighter wines from other fruits generally improve in body, roundness, final flavour and finish when blended with high quality grape juice concentrates. Alternatively, diluted it can be used on its own to make a wine.


Other information:

Fruit content: 402.4%
Concentration factor: 4
Ingredients: grape juice
Appearance: viscous, clear liquid
Product colour: red
Taste: typical for the fruit


Nutritional value (100g):

Energy: 1070 kJ / 251 kcal
Protein: 0.78 g
Carbohydrates: 61.3 g
Sugar: 60.5 g
Fat: 0.058 g
Saturated fatty acids: 14 mg
Dietary fibre: 0.069 g
Sodium: 4.12 mg
Salt: 10 mg


Dilution to single strength:

Single strength: 15.9 °Brix.
Dilute with 4-5 times the amount of water (406g water per 100g concentrate).
Net weight 1L of concentrate: 1.370 kg approx.


Country of origin: Germany

 

Storage at recommended storage conditions guarantees that microbiological and physical-chemical parameters are in accordance with specification until end of shelf life. Storage beyond recommended conditions will cause no microbiological hazard due to the nature of the product, but changes of organoleptical characteristics (taste, colour, for example) can not be excluded. Precipitation of product which may occur during storage can be removed by slightly warming the concentrate.