What they have in common
Both are highly purified concentrates with a high content of glucose and fructose. In practice they can appear clear, almost colourless and highly neutral in aroma and flavour.
The key distinction
MCR is produced from wine grapes and is used in winemaking as well as selected food and beverage applications. The deionized concentrate in our range is derived from table grapes and is intended for food and beverage applications rather than winemaking.
How to choose
The choice is not based on sweetness alone. Raw material, final application, technical specifications and the applicable regulatory framework for the product and destination market all need to be considered.
Technical and regulatory requirements may vary by product and market. For commercial use, request the relevant specifications and documentation.
