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WINE
crystalMUSTGRAPE

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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
  • Use in enrichment: 1 kg of MCRS (Volume = 0.66 litres) develops 0.5943 litres of alcohol → 1.68 kg of MCRS increase 100 litres of wine by 1 degree of alcohol
  • Use in fermentation: To raise 1 atm (~1L CO2/L) 1 litre of wine, 4 g of MCRS are needed