Red grape juice concentrate is obtained from the concentration of grape musts under vacuum conditions.
As a result of this process, the final product retains a high sensorial quality while maintaining the organoleptic properties of the grape musts used.
The evaporation process of the liquid component of the grape juice reduces the volume by about four times, thus also optimizing its transport costs. At the beginning of the harvest season, it is possible to reserve batches of red grape juice concentrate without sulphur dioxide (“SO2 Free”).
Applications and Products
Brusa 1888 Red Grape Juice Concentrate is daily used for the preparation of:
Bases for fruit
Fruit-based jams and syrups
Special processing for the food sector
AVAILABLE COLOUR OPTIONS
Red grape juice concentrate can be produced and supplied in a wide range of intensities and colour shades, according to customers’ requests.
ORGANIC/ORGANIC CONCENTRATED GRAPE JUICE
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, at 65 or 68 Brix and, on request, also at higher Brix.
LOGISTICS - PACKAGING BRUSA 1888
Brusa Red Grape Juice Concentrate is available in the following formats:
TRANSPORTATION AND STORAGE/PRESERVATION
Red grape juice concentrate is also available frozen and packed in aseptic drums.
In order to maintain unaltered the quality of red grape juice concentrate, its organoleptic properties and the correct brightness of the colour, in case of bulk product, the product is carried in insulated tanks (temperature controlled). While for pasteurized products packed in aseptic drums, the transport is carried out by truck or by sea in Dry or Reefer containers.
High temperatures can cause oxidation or browning of the colour of the product. Bulk products must therefore be stored at a temperature of 10-15°C in insulated silos for a medium-term period. In case of aseptic packaging, it is advisable to store drums at temperatures below 15°C before opening the drum and throughout the shelf-life period. Con uno stoccaggio congelato a -18°C è altresì possibile estendere la shelf life del succo concentrato rosso fino a 36 mesi dalla data di produzione e con un mantenimento ottimale ed inalterato del colore di partenza.
The musts used to produce our red grape juice concentrate come mainly from Italian vines and a minor quantity from European ones. Grape juice concentrates can be reconstituted by adding water at the time of use.
This product can be used both to obtain ready-to-drink beverages and, in the oenological field, for fermentation processes. For what concerns the wine industry, red grape juice concentrate is also used as a corrective to obtain a more intense colour in red wines.
Red grape juice concentrate is used for its dual function both as a natural sweetener (replacing conventional sugars) and as a natural colouring. 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 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. Brusa 1888 processing procedures do not involve the use of substances of animal origin or alcoholic presence, this allows the company to be HALAL certified, and to be able to offer its products to Islamic markets.