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

Certification

Storage and preservation

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

Packaging

Tankers, flexitanks, fluboxes, jerry cans.

Safety

No items found.

CONTACT US

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

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Other extra alcohols products

Traditional and innovative natural
ingredients

Oenocyanin

Liquid tannins

Grape pips for oil

Grape pips for polyphenols

Red Desulphurised Must

White Desulphurised Must

Grape sugar

Red Concentrated Grape Juice

Caviro Extra S.p.A.
Via Convertite, 8
48018 Faenza (RA) Italy

T: +39 0546 629111
E: caviroextra@caviroextra.it
Certified email: caviroextra@legalmail.it

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