Grape juice

Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as must. The sugars in grape juice allow it to be used as a sweetener, fermented, and made into wine, brandy, or vinegar.

In North America, the most common grape juice is purple and made from Concord grapes, while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes.

Grape juice can be made from all grape varieties after reaching appropriate maturity. Because of consumer preferences for characteristics in color, flavor and aroma, grape juice is primarily produced from American cultivars of Vitis labrusca, the Concord grape.