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White Grape: The Ideal Base and Natural Purity

• History of the name: In French, German and Spanish the name of the grape retains its ancient connection with wine: raisin (French), Weintraube — literally «wine grape» (German), uva (Spanish). In English, however, the historical link to wine was lost. The English word grape goes back to the Old French grape — «bunch», which originally meant «hook» for harvesting.
• Biological paradox: From a scientific point of view, the grape is a berry. By composition, it consists of 80% structured water and up to 20% of beneficial easily digestible carbohydrates, which makes it an excellent natural sweetener.
• The secret of the white color: White grape is actually the result of an ancient natural mutation of red grape that switched off the production of dark pigments (anthocyanins). It is this property that makes white grape indispensable for the food industry when sweetness is required without changing the color of the finished product.
• Natural laboratory: Combined with a high sugar content (up to 25% Brix in fresh form, which is higher than in a banana), white grape has a soft profile ideal for creating multifruit blends and baby food.
• Light blends and dietary nutrition: The absence of heavy tannins and pigments makes white grape concentrate an ideal component for hypoallergenic products, light lemonades and confectionery glazes.
• Standard of transparency (B2B): To keep concentrated grape juice crystal clear and stable, we apply deep depectinization and ultrafiltration. This guarantees our partners the absence of «cloudiness» and sediment in the finished products.