Dressings, Soups & Sauces Solutions.

Wine concentrates for sauces & marinades

Balancing the taste in sauces, culinary bases and marinades.

Wine is a great natural ingredient for balancing and enhancing the taste in sauces, culinary bases and marinades adding depth and sparkle. However, using and reducing wine can be both troublesome and costly which is why wine concentrates can be used with advantage.

Alsiano Solutions.

WINE CONCENTRATES

Red and white wine extract

Cost efficient solution also securing products consistent in flavour and colour.

Red and white wines are excellent for sauces and marinades, enhancing and complementing the flavours and aromas from other ingredients. They can also contribute to cutting the richness of cream-based sauces, creating a perfect balance of taste, and the red wine extracts also provide natural colour.

Wine concentrates offers a cost-effective alternative to using and reducing wine. In addition, it is a standardized product allowing manufacturers to obtain end products consistent in flavour and colour from batch to batch.

Red and white wine concentrate are natural, clean label ingredients obtained from selected red and white wines by vacuum distillation and concentration. They are available both in liquid and powder form.

The Grap’Sud wine extracts are produced in France from selected wines sourced directly from local farmers.

Advantages of using extracts in food production:

Volumes to handle is reduced significantly
Easier administration (alcohol < 0,5% v/v)
Better stability of the end product

Labelling:

Red wine extract
White wine extract


PRODUCTS	RATIO	BRIX
Red wine extract powder	1 kg = 17 l wine	–
Red wine extract liquid	1 kg = 35 l wine	42
White wine extract powder	1 kg = 18 l wine	–
White wine extract liquid	1 kg = 38 l wine	42