Cooked must (Saba – Sapa)

Cooked must, or saba/sapa, is a white or red wine grape must obtained by pressing grapes which has been cooked and then concentrated. It is a viscous brown liquid, with black, yellow or red tints, with the typical smell of cooked must and caramel and a slightly acidic flavour. Organic version also available.

Technical data

Parameter Average value
Density at 20°C > 1.240 g/cm³
Degrees Baumé as requested by customer
Actual alcohol concentration < 1% w/w
Total acidity > 8 g/kg
Net dry extract > 55 g/kg
Lead < 0.10 mg/kg
Cadmium < 0.03 mg/kg
Ochratoxin A < 2 μg/kg

Sectors of application

  • Food products

Storage and preservation

At room temperature, away from direct sunlight and heat sources.

Packaging

Tankers, flexitanks, fluboxes, jerry cans.

Safety

No items found.

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Paolo Serra

Paolo Serra,
Head of raw materials procurement,
by-products and must sales

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