Cooked musts for the production of balsamic vinegar

Azienda Prati Vini srl

Concentrated grape must, rectified and cooked grape must

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Rectified concentrated grape must

Concentrate Red grape must

Concentrate White grape must

Cooked grape must for balsamic vinegar

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Cooked musts for the production of balsamic vinegar

We have been specializing for many years in the production of concentrated grape musts and we use the latest modern stainless steel equipment for concentration and cooking of musts.

Cooked must is a partially caramelized product obtained by removing water from the must or mute must by direct or indirect heating and with normal atmospheric pressure.

PACKAGING
In addition to the supply of cooked must in bulk, in our product is available in the following sizes
- Plastic containers – for food – 6, 13 and 25 kg
- Plastic drums - for food - from 280 kg net and tanks of 1000 litres (kg. 1340)
All our packages come with a warranty seal.

DELIVERY: Throughout Europe

COOKED MUST FOR THE PRODUCTION OF BALSAMIC VINEGAR
PHYSICAL AND CHEMICAL PROPERTIES:

Baume level: 28.3 to 36.0

Mass volume: 1.2402 to 1.3283

Refraction index: 51.0 to 65.5

Reduced sugars mg / kg: 469.5 to 603.8

USES: it’s the base product for the preparation of Balsamic Vinegar

TRANSPORTATION: at ambient temperature

STORAGE: Storage at ambient temperature at 10-15 degrees C. At lower temperatures slight sediments may occur, in the case of higher temperatures fermentation may occur. The product should not be exposed to direct sunlight.

DURATION: 2 years if properly stored.