The best natural base for making wine: grape juice concentrate

Wine is one of the most widely consumed beverages in the world, and there are so many varieties that there will always be one to suit every palate. For thousands of years, it has been part of the culture and life in society, and for years it has become an important pillar in the economy of our country. At Julián Soler we offer you one of the best bases for making wine: grape juice concentrate.

This grape juice concentrate can be used for a multitude of preparations, but it offers incredible qualities when it comes to a glass of wine. Let’s see why it is so interesting to use it and how grape juice concentrate can be the best raw material to make wine. Julián Soler’s first customer in 1970 was an English supermarket. This was the metal can for making wine at home, “from the best Spanish vineyards”. Nowadays our grape juice concentrate is in great demand to make wine all over the world.

Health benefits of grape juice concentrate

Grape juice concentrate is a very healthy drink, which is made from 100% virgin grape juice and has no additives. At Julián Solar we are committed to keeping the grape as natural as possible: sugar, acids and colour are those present in the grape, nothing else. Among the properties of grape juice concentrate, we can highlight:

• High concentration of antioxidants such as resveratrol and flavonoids.
• Minerals such as potassium, iron, copper…
• Vitamins C and E.

Thanks to these components, it has a very positive impact on the organism, preventing illnesses and cellular ageing. Grape juice concentrate is also known to be useful in the fight against heart problems, as it helps to keep our circulatory system strong. If you want to know more about the properties and benefits of grape juice, you can read the article we published on this subject.

Why must be used for wine production?

During vinification, a series of processes take place that end up turning the grape juice concentrate into wine thanks, to a large extent, to fermentation. This causes the grape juice to lose its original sweet taste and alcohol appears, so we can add grape juice concentrate before or after this process to control the final result.

How grape juice concentrate improves wine quality

Grape juice concentrate has enormous qualities that help in the production of wine:

• Adding sweetness to your wine
• Increase its body
• Intensify its colour
• Round out the mid-palate

Grape concentrate is used before or during fermentation to increase the final alcohol content, or after fermentation to increase sugar levels. It can also be added just before bottling to stabilise the colour. As we said, grape juice concentrate enhances the flavour of the wines, reaching optimal levels of sugars, acids or aromas. However, it is important that the concentrate to be used is compatible with the type of wine to which it is added, in order to guarantee optimum results.

Grape varieties are grown in Castilla-La Mancha

Castilla-La Mancha is the largest wine-growing region in the world. The conditions that exist in this geographical area are ideal for the cultivation of different grape varieties, both red and white grapes, always with the best qualities for the future production of grape juice concentrate. At Julián Soler we are fortunate to be located in a privileged area known as La Manchuela, which allows us to have grapes and red grape juice of local varieties all year round.

Most of the red grape varieties grown in Castilla-La Mancha are concentrated in this sub-region, located in the south of the province of Cuenca and the north of Albacete, where 72,000 hectares of vineyards are cultivated. Among the red varieties, Garnacha Tintorera is the most important, with almost 26,000 hectares.

Below is a breakdown of the main grape varieties harvested in Castilla-La Mancha during the 2020 / 2021 wine year:

Variety	Planted area (ha)
Airén, B.	196.926,41
Tempranillo, Cencibel, T.	70.519,30
Bobal, T.	32.156,40
Garnacha Tintorera, T.	28.468,49
Macabeo, Viura, B.	22.898,23
Garnacha Tinta, T.	21.010,34
Monastrell, T.	14.221,32
Syrah, T.	9.840,75
Tinto de la Pámpana Blanca, T.	8.471,36
Cabernet Sauvignon, T.	7.153,75
Verdejo, B.	5.604,52
Chardonnay, B.	4.508,70
Sauvignon Blanc, B.	4.418,33
Merlot, T.	3.505,22
Pardina, Jaén Blanco, B.	2.432,29
Moscatel de Grano Menudo, B.	2.270,88
Petit Verdot, T.	1.712,89
Mazuela, Cariñena, T.	1.509,37
Verdoncho, B.	1.503,56
Pardillo, Marisancho, B.	1.306,19
Pedro Ximénez, B.	1.304,67
Tinto Velasco, Frasco, T.	1.191,63
Moravia Dulce, Crujidera, T.	1.045,70
Resto	7.393,25
TOTAL	451.373,55

What products are made from grapes?

Food products made from grapes

Non-food products made from grapes

• Enocyanin: A product we have already mentioned, also used in the pharmaceutical and cosmetic industry.
• Grape pomace as feed: Grape pomace, once pressed, destemmed, dried, and crushed, can be included in the animal diet mixed with other foodstuffs or in the form of a meal.
• Proanthocyanidols from the seeds: Used in the pharmaceutical industry as a vascular protector. It can also be part of sunscreens, anti-ageing creams or as an antihistamine.
• Dehydrated alcohol: This alcohol reaches an alcohol content of over 99% vol. by chemical means.

Ask for a free sample of our grape juice concentrates

What is grape juice concentrate used for?

When we talk about grape juice concentrate, we can find numerous uses as we have seen. In juices, syrups, baby food, pharmaceuticals, sweets, sweeteners… Endless possibilities that take advantage of its high sugar content and its numerous properties.

In countries such as Japan and Canada, due to the small area available for vineyards, it is also used to make wine. Today 90% of Julián Soler’s grape juice concentrate production is exported to more than 48 countries in the 5 continents, mainly to food and beverage companies, as well as to the pharmaceutical industry, which is increasingly using the beneficial properties of grapes to produce nutricosmetics.

Frequently asked questions about grape juice concentrate:

1. What is grape juice concentrate?

Grape juice concentrate is the juice extracted from fresh grapes when squeezed; it is the unfermented juice of the grape, so it has no alcoholic content. When most of the water is removed from the grape juice, it is called grape juice concentrate.

2. How is the grape juice obtained?

To obtain the grape juice concentrate, the selected fresh grapes are subjected to a process of crushing and pressing by means of a mechanical system, thus breaking the peel (grape skin), accessing the pulp and crushing it for a certain time and under certain pressures, which makes it possible to extract the juice.

The resulting grape juice is then filtered in order to eliminate impurities and remains of skin or seeds. Finally, it is stored.

3. What are the characteristics of the grape juice?

The grape juice concentrate has a sweet and very fresh taste. However, its characteristics and components are variable, depending on the grape variety, the time of harvest, environmental conditions, etc. But, in general, the grape juice is characterised by the following:

• Contain phenolic compounds, such as anthocyanins, on which the colour depends, or tannins, responsible for astringency, among others.
• High acidity due to the presence of organic acids, such as citric, malic and tartaric acid. These acids also ensure that the pH of the grape juice concentrate is low, which maintains the balance between sweet and sour taste.
• Be mainly made up of water, between 81% and 86%.
• Have a high concentration of natural sugars (fructose and glucose).
• Have low sodium and high potassium levels.
• Have nutritional and energetic properties.

4. How is the grape juice concentrate used to make wine?

Grape juice concentrate can make a batch of wine increase in quality and enhance flavour. This grape juice concentrate can be used before, during or after the fermentation process. If grape juice concentrate is added before or during fermentation, its high concentration of natural sugars increases the alcohol content of the wine. If added after fermentation, the concentrated grape juice helps to stabilise the colour or to increase the sweetness of the wine.

Grape juice concentrate can make low-quality wine, with low acidity, sugars below desired levels or inappropriate taste, into a wine suitable for marketing.

5. What are the advantages of grape juice concentrate in winemaking?

Grape juice concentrate improves the quality of the wine and makes it more pleasant to the palate, as it is able to:

• Intensify the colour of the wine.
• Adding sweetness to the wine.
• Increase the body of the wine.

6. What type of grape juice concentrate is recommended for making quality wines?

To make quality wines, it is advisable to use grape juice concentrate as a base. This grape concentrate has the capacity to enhance the flavour of the wine and to help it reach the optimum level of acids, sugars and aromas.

7. What is the difference between grape juice and grape juice concentrate?

Grape juice is obtained by processing, crushing and pressing the grapes, and therefore contains water. Whereas to obtain the grape juice concentrate, the grape juice must undergo an evaporation process under vacuum to extract part of the water (approx. ⅔), while preserving the organoleptic properties of the grapes.

Therefore, compared to grape juice, grape juice concentrate has a higher density and a high concentration of natural sugars.

8. What factors influence the taste of wine made from grape juice concentrate?

The main factors include:

• The grape variety. Knowing how to choose the grape variety of the concentrated grape juice from red grapes or white grapes influences the final taste of the wine.
• The region where the vineyard is located. Because, depending on the region, there will be a certain type of climate and soil.
• The year of the harvest. Also called vintage, it is indicated on the wine label. It is an influential factor because, depending on the region, there can be a very marked climatic variation from one year to the next.
• The grape juice concentrate producer. Because the quality of the grape juice also depends on the knowledge and experience of the producer, the techniques used and the technology applied in the production of the grape juice concentrate. This is why at Julian Soler we produce red and white grape juice concentrate under a unique process that allows us to guarantee food safety and the quality of our product.

9. What steps must be taken to obtain a good grape juice concentrate?

At Julian Soler we make a good grape juice concentrate from the following steps:

• We receive first class material. This means fresh grapes, harvested at the optimum ripening stage.
• Analysing and classifying the raw material received. In this way the quality of the grapes is controlled.
• Process the grapes to obtain the grape juice. This grape juice is the first juice extracted from the fruit, after which it is filtered and stored in stainless steel tanks.
• The grape juice is subjected to the evaporation process under a vacuum. The grape juice concentrate of 65°/68° Brix is obtained.
• Filter the concentrated grape juice through special polypropylene membranes.
• Store the grape juice concentrate in cold storage chambers so that its properties remain intact.

10. What measures should be taken to optimally preserve the grape juice concentrate?

In order to preserve the physical, chemical and organoleptic properties of the grape juice concentrate, it is necessary to avoid oxidation. Therefore, it is important to pay attention to the storage temperature, and it is advisable to use refrigeration and freezing chambers.

For example, at Julián Soler we have refrigeration chambers at 4° C and freezing chambers at a temperature of -18°C, which allows us to keep the properties of our concentrated grape juice intact during storage.

11. Can wine be made from unfermented grape juice concentrate?

Technically, wine is made from the fermented grape juice. There are, however, non-alcoholic wines, although this does not mean that the grape juice has not been fermented. Alcohol-free wines are also produced from the fermentation of the grape juice and the subsequent vinification. The alcohol is then extracted by reverse osmosis or vacuum distillation.

12. What environmental conditions are optimal for the production of grape juice concentrate?

The optimal climatic conditions necessary for must production depend on the grape variety to be grown, the characteristics of the grape juice concentrate to be produced and even the wine to be made from the fermentation of the grape juice. For example, warmer climates produce sweeter grapes with lower acidity compared to colder climates.

However, there are certain ideal climatic conditions that favour optimal grape ripening. It is important that there is a noticeable temperature variation between night and day, so that the berry can ripen slowly. On the other hand, during the dormant stage of the vine, low temperatures are favourable. During the growth and ripening stages, it is important to keep the temperature between 20°C and 25°C.

In order to produce sherry wines, it is necessary to have a grape juice concentrate produced from grapes grown in the city of Jerez. It is a warm climate zone with dry summers and high evapotranspiration. But at night the atmosphere is humidified thanks to the Atlantic Ocean.

In the case of Ribera del Duero wines, among the ideal grapes for its production is the Tempranillo variety that grows in the vineyards located in Castilla y León, exactly in the Duero River basin. The climatic conditions there are extreme, with huge temperature fluctuations. In winter it reaches -20°C, while in summer it reaches 40°C, in addition, rainfall is low.

13. What nutritional elements does the grape juice concentrate contribute to winemaking?

Grape juice concentrate is rich in nutrients that facilitate the growth and fermentation process for winemaking, such as nitrogen and phosphorus. The nitrogen content contains amino acids with enormous nutritional value for fermentation.

In addition, the yeasts present in the grape juice concentrate are the main elements involved in wine fermentation. During the early stages of the fermentation process, the grape juice contains non-Saccharomyces yeasts (all yeasts other than the Saccharomyces cerevisiae that acts at the end of fermentation), yeasts that influence both the sensory profile and the composition of the wine obtained at the end of the process. This means that the yeasts in the grape juice contribute to enhancing the desired characteristics of the wines.

14. What are the factors that determine the quality of the grape juice concentrate?

The quality of the grape juice concentrate is determined by multiple factors throughout the production process:

• The quality of the grapes. This means that the practices carried out in crop management are also determining factors.
• The characteristics of the production area, such as climate and soil type.
• The choice of grape variety.
• The production process, specifically the techniques employed and the technologies applied.

15. How can the taste of wine made from grape juice concentrate be improved?

One way to improve the taste of wine made from grape juice concentrate is to add certain levels of malic, tartaric and citric acid. But these acids must also come from the grapes or grape juice concentrate.

Tartaric acid adds freshness to the wine, stabilises its flavours and helps to control acidity, while citric acid is widely used in white or rosé wines as an additive to impart sweet and sour fruity flavours. Malic acid can contribute flavours and aromas to enhance the sensation of freshness, which helps the taste balance of the wine.

To improve wine in the cellar, it is common to blend it with wines that add body, balance or reduce problems with alcohol or acidity levels. Other times oak barrels are used to enhance the flavour of the wine. New barrels can even be used to add strong flavours and aromas to the wine

16. Which wines can be made with grape juice concentrate?

White wines from white grape juice concentrate, red wines from red grape juice concentrate with sufficient anthocyanins and tannins and rosé wines from the fermentation of only red grape juice concentrate or a combination of white and red grape juice concentrate.

For example, wines such as Merlot, Carbernet Sauvignon, Zinfandel and Chardonnay are made from grape juice concentrate. They are known as varietal wines, because the grape juice comes from the grape variety that gives them their name.

17. Which grapes are the most suitable for making grape juice concentrate?

The main red grape varieties most suitable for making grape juice concentrate include: Merlot, Tempranillo (Cencibel), Cabernet Sauvignon, Garnacha Tintorera, Bobal and Pinot Noir. While among the white grape varieties we find mainly Airén, Chardonnay and Sauvignon Blanc.

For example, at Julián Soler we produce high quality, 100% authentic white and red grape juice concentrates from the white Airén or Manchega grape and the red Bobal grape, respectively. In addition, we produce a red grape juice concentrate with high colour intensity by processing the Garnacha Tintorera grape. All these varieties are grown in Castilla-La Mancha, the largest vineyard in the world.

18. How should the grape juice concentrate be handled to avoid oxidation?

To inhibit the oxidation of the grape juice concentrate, it is essential to control the temperature during the storage phase. This requires refrigeration and freezing equipment to keep the grape juice at low temperatures and to keep all its properties intact during storage.

19. What diseases can affect the grape juice concentrate during its production?

The most common diseases that can affect vineyards and, consequently, grape juice production are:

• Botrytis. It attacks the berries just when sugars start to increase, affecting the quality of the grape juice concentrate.
• Powdery mildew. It attacks the leaves, shoots and berries, reducing the levels of acids and other compounds in the grape. This affects the aroma of the grape juice concentrate.
• Mildew. It affects the leaves and berries, which generates acid grape juice and causes problems during its conservation.
• Tinder. Affects the normal flow of sap in the plant and the process of photosynthesis. As a result, the grapes may not reach the optimum ripening conditions to obtain a quality grape juice concentrate.

20. What is the difference between grape juice concentrate and wine?

Grape juice concentrate is the juice of the grape obtained by squeezing it, before the fermentation process, so it contains all the natural sugars of the berry.

Wine, on the other hand, is a beverage with a certain degree of alcohol, obtained by processing and fermenting the grape juice.

If you want to know more about our process, packaging or export of our grape concentrate and NFC please contact us.