page_title: Grape
section_title: Juice
hierarchical_section_title: Grape / Juice
caption_attribution_description: English: Grape Juice
context_page_description: A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
  Grapes can be eaten fresh as table grapes or they can be used for making wine, jam, grape juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters.
context_section_description: Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy, or vinegar.  Grape juice that has been pasteurized, removing any naturally occurring yeast, will not ferment if kept sterile, and thus contains no alcohol.  In the wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as "must". 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. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from the raisin or table market to produce white juice.
caption: Grape juice
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