grape concentrate is what is left when the volatile elements are removed from fresh grape juice. Rarely used to produce really fine wine, it can provide a useful supply of grape soluble solids for use long after the harvest
. Grape concentrate is the main ingredient, for example, in so-called made wines produced without the benefit of freshly picked grapes (see british wines and home winemaking). Grape concentrate can also be used in blending to soften and sweeten dry wines of everyday commercial standard made in cooler regions. It is widely used in Germany, for example, where it is called Süssreserve. For more details of grape concentrate used for sweetening purposes, see sweet reserve. Grape concentrate is also in some circumstances used for enrichment, increasing the eventual alcohol content of a wine (it is a permitted prefermentation additive in Australia, for instance, although sugar is not). It is also used to sweeten some other fruit juices and foodstuffs, and is sometimes used as an alternative to honey. Concentrate is also used to produce a small category of high-intensity red and purple colourants, used to enhance colour and add body to wines.