International Code of Oenological Practices

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Concentrated grape must

I.2.3 Concentrated grape must

Product neither fermented nor caramelised, obtained by the partial dehydration(*)[1] of grape must or of preserved grape must according to procedures accepted by the OIV, such that its density at 20°C is not less than 1.24 g/ml.

[1] * indicates that the practice or the treatment is described in part II of the Code (see II.2.1.12 Partial dehydratation of musts)