葡萄漿是指經過壓榨之後的葡萄果汁。和葡萄果汁不同的是，葡萄漿內含葡萄皮和葡萄籽等成分。葡萄漿內固體站總重量的7%到23%。製作葡萄漿是製作葡萄酒的第一步。葡萄漿液被用在很多菜餚中用作甘味料。
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參考資料
- Baldy, Marian W. The University Wine Course: A Wine Appreciation Text & Self Tutorial, 2nd Edition. San Francisco, Calif.: The Wine Appreciation Guild, 1995. ISBN 0-932664-69-5.
- Gozzini Giacosa, Ilaria. A Taste of Ancient Rome. Chicago: University of Chicago Press, 1994. ISBN 0-226-29032-8.
- Herbst, Ron, and Sharon Tyler Herbst. Wine Lover's Companion. Hauppauge, N.Y.: Barron's, 1995. ISBN 0-8120-1479-0.
- Nriagu, Jerome O. "Saturnine Gout Among Roman Aristocrats: Did Lead Poisoning Contribute to the Fall of the Empire?" NEJM. 11, no. 308 (17 March 1983): 660–3.
- Whittaker, John. Winemaking Made Easy. Edmonton: Lone Pine Publishing, 1993. ISBN 1-55105-030-7.
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