Concentrated Must (RCM)
Rectified concentrated must, also known as RCM, is a derivative of wine grape musts and it’s mainly composed of fructose and glucose.
In the wine industry is used to enrich musts and fermenting wines during the harvest period, and to sweeten new wines without altering their flavour.
Brix: from 65° to 70°, and over
– fruit juices,
– soft and energy drinks,
– candied and canned fruit,
– balsamic food dressings and sauces,
– ice cream bases,
– candies and sweets,
– musts and wines enrichments.