The musts used to produce our rectified concentrated must come mainly from Italian vines and a minor quantity from European vines. The product comes in liquid form, it is colourless, odourless, tasteless and it is made of about 49.5% fructose, 49.5% glucose, 1% of minor sugars. RCM is free from sucrose, a substance that, for oenological use, is forbidden in most of the countries having a strong wine tradition.
Rectified concentrated must is a product subjected to strict quality controls.
RCM is used for the enrichment of musts and wines in fermentation and to sweeten new wines. During the rectification process, the grape musts pass through anionic and cationic resins. The product is deprived of all those substances, other than sugars and water naturally present in grapes, that could modify the organoleptic characteristics of the wine to which is added.
Applications and Products
Brusa Rectified Concentrated Must (RCM) can be used for the following applications and products:
Enrichment of fermenting musts and new wines
Fruit jams, marmalades and jellies
Confectionery products, candies and sweets
It should be noted that for applications other than those relating to the world of wine, grape sugar is commonly used instead of rectified concentrated grape must.
AVAILABLE COLOUR OPTIONS
The product itself is colourless, almost transparent, and is available from 65 to 70 brix as standard, but also at higher brix upon request.
ORGANIC/ORGANIC RECTIFIED CONCENTRATED MUST
Brusa 1888 is holding the BIOAGRICERT CERTIFICATION and is, therefore, able to offer the product also in the BIO/ORGANIC version that is pesticide-free, from 65° to 70° Brix and on request also at higher Brix.
LOGISTICS - PACKAGING BRUSA 1888
Brusa Rectified Concentrated Must is available in the following formats:
TRANSPORTATION AND STORAGE/PRESERVATION
In order to maintain unaltered the rectified concentrated must quality and its organoleptic and nutritional properties, in case of bulk product, the transportation is realised inside insulated tanks. Whereas, for pasteurized products packed in aseptic drums the transportation is done by truck or by sea in dry containers.
Low temperatures could cause the precipitation of tartrates and the crystallization of sugars. The preservation must therefore take place at a recommended temperature not lower than 15 – 20° C for a medium-term period, depending also on the storage or packaging conditions.
The production process starts from a very careful selection of the raw materials. The product is subjected to strict quality controls from the beginning of the production to storage and up to distribution. The quality tests are carried out both by the internal Brusa 1888 laboratory and by accredited external laboratories.
These rigorous procedures are conducted according to the directives of the FSSC 22.000 CERTIFICATION available to Brusa 1888. The Brusa 1888 processing procedures do not involve the use of substances of animal origin or alcoholic presence, this allows the company to be HALALcertified, and to be able to offer its products to Islamic markets.