Nope, the process gives a different flavor. That’s partially because of the varieties used, and partially the heat changing the juice.
Think of it more like balsamic vinegar. You can kinda get a similar taste to barrel aged by taking grape must and mixing it with other things, but it is still a different taste, and the viscosity can’t even be close. So, when you reduce the faux balsamic with heat, you and to with a very different taste indeed.
The process of dehydration is slower and gentler than a reduction can be, so the flavor gets preserved better. When you then extract the juice, you end up with a less altered taste. Mind you, it’s also different from the grape the raisins were originally from; dehydration does change things some by itself.
Its concentrate juice of concentrate grape. Dry grape will leave only the concentrate flavor of grape, than make dry grape tea and concentrate that too.
Grapeception
So basically its like boiling grape juice to make it more concentrated?
Nope, the process gives a different flavor. That’s partially because of the varieties used, and partially the heat changing the juice.
Think of it more like balsamic vinegar. You can kinda get a similar taste to barrel aged by taking grape must and mixing it with other things, but it is still a different taste, and the viscosity can’t even be close. So, when you reduce the faux balsamic with heat, you and to with a very different taste indeed.
The process of dehydration is slower and gentler than a reduction can be, so the flavor gets preserved better. When you then extract the juice, you end up with a less altered taste. Mind you, it’s also different from the grape the raisins were originally from; dehydration does change things some by itself.
Its concentrate juice of concentrate grape. Dry grape will leave only the concentrate flavor of grape, than make dry grape tea and concentrate that too.