Crystalline grape sugar is a sweetener of natural origin, obtained from concentrated grape must.
This sugar represents an important innovation in the food and wine sector and has surprising qualities, in this article we will find out why.
What is grape sugar?
Grape sugar is essentially a must, obtained from wine grapes, and is indicated with the acronym MCR, or Rectified Concentrated Must.
The must is deprived of all non-sugar substances inside it through a purification treatment, which gives rise to a colorless and odorless syrup.
The Rectified Concentrated Must is made up of two monosaccharides, namely glucose and fructose, present almost in equal quantities, where the first constitutes 48% of the mixture and the second 50%.
Grape sugar was born as a substitute for sucrose in the winemaking sector, where it is widely used in second fermentation where permitted.
This is because sucrose has for a long time been the sugar most used for winemaking, thanks to its neutral, tasteless and odorless organoleptic qualities, which do not transfer external notes to the wine.
However, sucrose is a foreign product to grapes and compromises the prestige, integrity and reputation of the wine.
While in Germany and France the chaptalization of wines with sucrose is permitted, in Italy, Greece, Spain and Portugal there is a EU legislation which prohibits the chaptalization and adulteration of wines except with musts and sugars coming from grapes.
In Italy, legislation prohibiting the chaptalization of wines had already existed since 1918 and was modified in 1965 with Presidential Decree 162, which prohibits the chaptalization of wines with sucrose and only allows the use of musts.
Precisely for this reason, research in the oenological field led to the development of a sugar that was produced exclusively with grapes.
This is how Rectified Concentrated Must, or MCR, was born, which differs from the classic concentrated must because it is a hydro-sugar mixture deprived of phenols, acids and minerals.
However, although Rectified Concentrated Must is a high quality product, it still cannot surpass the purity, stability and ease of use of sucrose.
To address this problem, in 2012, the Sicilian company Naturalia Ingredients created a new product named Solid Rectified Concentrated Must, or MCRs.
This innovative product is obtained through an internationally patented separation process that does not use solvents, generating a crystalline and extremely pure grape sugar, ideal for winemaking.
The history of grape sugar or cooked must: the natural sweetener already used by the Ancient Romans
Grape juice and must have been used to sweeten foods and drinks since the dawn of civilization. These sweet blends with an intense purplish and ruby red color were widely used both in the Mediterranean and in some areas of Asia.
Cooked grape must in particular, known in Italy as Saba, has been used since ancient Roman times to sweeten foods and drinks and is mentioned in culinary treatises of the time. Its name comes from the Latin sàpor, which means flavour.
Saba is also considered a condiment of the peasant tradition, which was handed down for generations up to the present day. Today Saba is a regional delicacy, which is still prepared in some Italian regions, including Emilia Romagna, Marche, Apulia and Sardinia.
Despite its humble origins, it is a sought-after and rare product as it requires many hours of preparation. The final product is a thick syrup with a dark brown color and a delicious taste, which pairs very well with cheeses.
Cooked grape must is still widespread today in some Middle Eastern countries, including Georgia, where it is used like other common sweeteners.
Beyond winemaking: grape sugar in the kitchen
What distinguishes crystalline grape sugar from traditional must is its great versatility. Thanks to its chemical and organoleptic characteristics it is used not only in the production of wines, but also in desserts and baked goods.
In fact, crystalline grape sugar promotes leavening during bread making, giving elasticity and fragrance to bakery products.
In ice cream making, grape sugar is a prestigious ingredient, which allows you to prepare high quality ice cream while maintaining a low glycemic index. Furthermore, it ensures a low freezing point, gives creaminess and a pleasant fruity flavor to ice creams and sorbets.
In this regard, we invite you to read our article on low-sugar ice cream, prepared with grape sugar.
Among the main qualities of grape sugar the following can be listed:
- Optimal sweetening power, similar to sucrose
- Easily soluble in water
- Humectant effect (maintains hydration)
- Suitable for caramelising
- Balanced energy release thanks to the combination of dextrose (immediate release) and fructose (slow release)
- Medium-low glycemic index
Finally, crystalline grape sugar is also used to sweeten soft drinks and in cosmetics.
We remind you that Geber offers products from Naturalia, the only producer in the world of MCRs, solid rectified concentrated must or crystalline grape sugar.
Furthermore, Naturalia produces a wide range of sweeteners derived from grapes specific for different sectors. If you are interested in these products, contact us today to receive more information by filling out the form at the bottom of the page.
