Grape juice
Grape Juice
Grape juice (/ɡreɪp dʒuːs/) is a juice obtained from crushing and blending grapes into a liquid. The juice is often fermented and made into wine, brandy, or vinegar.
Etymology
The term "grape juice" is derived from the Old French word grape meaning "bunch of grapes" and the Latin word jus meaning "juice".
Production
In the production of grape juice, the grapes are harvested, crushed and then the juice is extracted. This juice is then pasteurized to kill any bacteria and extend its shelf life. The juice is then bottled and sold. Some grape juices are made from concentrate, where the water is removed from the juice and then added back in before bottling.
Types
There are many different types of grape juice, including red grape juice, white grape juice, and purple grape juice. These are made from different types of grapes, and the color of the juice is determined by the color of the grape skin.
Health Benefits
Grape juice is high in antioxidants, particularly resveratrol, which is thought to have heart health benefits. It is also a good source of vitamin C and potassium.
Related Terms
- Wine: An alcoholic beverage made from fermented grape juice.
- Vinegar: A sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer.
- Brandy: A spirit produced by distilling wine.
- Resveratrol: A type of natural phenol, and a phytoalexin produced by several plants in response to injury or when the plant is under attack by pathogens such as bacteria or fungi.
External links
- Medical encyclopedia article on Grape juice
- Wikipedia's article - Grape juice
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