The must is boiled and concentrated at atmospheric pressure until it reaches the ideal conditions for caramelization of the sugars in line with the high-quality natural components of the must, which will then become a highly characterful ingredient for condiments.
Must of white or red grapes, boiled and concentrated.
For the preparation of sweet and sour condiments, generally used in combination with wine vinegar and other ingredients.
In the confectionery industry, because of its intense sweet/sour taste, enhanced by long boiling times.
The different levels of boiling and concentration of Caviro Extra’s "customisation" process, enables users to vary the characteristics of the final products.
Low temperatures lead to the precipitation of tartrates and the crystallisation of sugars in this product; storage should be maintained at a temperature of 10-20°C for a limited period, also depending on storage and packaging conditions.
Forty years of experience in this sector have placed Caviro Extra at the forefront of production technology and product knowledge.
A peculiar characteristic of grape sugar, not found in other sugars, is the presence of pentose and hexose sugars and sweet polyalcohol, which are obtained thanks to a...
The must of white or red grapes, deriving from vines for table wine and beverages and selected on the basis of its organoleptic characteristics, is dehydrated of part of its water to a concentration level previously agreed with the customer.Product sheet >