Vinpro welcomes decision to allow grape juice in the manufacturing of cider

[{“type”:”text”,”content”:”According to the Government Gazette on 8 July 2022, regulations under the Liquor Products Act will allow for the use of other fruit bases, including grape juice, to be used for the manufacturing of a cider, provided that at least 75% of the fruit base used is derived from apples. Up until now, only pear juice was allowed as a complement (up to a maximum of 25%) to apple juice in the manufacturing of alcoholic cider beverages.nnu201cWe are pleased with the decision, following extensive consultation with, and requests made to the wine and spirits board by Vinpro and SALBA (SA Liquor Brandowners Association) on behalf of our members over the past 12 months,u201d says Christo Conradie, Vinpro manager of wine business.nnConradie says the change is aligned with international standards and will keep the quality of South Africau2019s cider products intact. The use of grape concentrate in cider manufacturing has the potential to replace a significant amount of apple juice concentrate that is mainly imported. u201cApart from reducing the risk and cost associated with importing apple juice concentrate, cider manufacturers can now provide much needed support to local grape producers and help reduce the wine industryu2019s high surplus u2013 caused mainly by restrictions on wine sales since the start of the Covid-19 pandemic u2013 to stabilise the industry.nnu201cWith the contracting negotiations for grape concentrate that normally kicks off during September and October (ahead of the next harvest), this amendment comes at the right time and we would like to encourage wine grape producers and manufacturers to engage and consider the potential benefits of concluding sales agreements,u201d Conradie says.”,”position”:0,”id”:”mgmrlxvZzL0jxFFl”}]