Description
Rectified Concentrated Must -from wine grapes-
It represents the naturally occurring sugar complex in grape must, consisting of glucose (approx. 50%) and fructose (approx. 50%).
| Sweetness |
Sweetening power comparable to sucrose (POD = 100%) |
| Colour |
Maillard reaction – caramelisation |
| Solubility |
Easily soluble in water |
| Anti-freezing power | Reduces the freezing point PAC = 1.9 |
| The Glycaemic index (GI) |
Medium-low (IG = 49) |
| Main functions |
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