Abstract: A vacuum still for the distillation of grape products has a boiler to heat grape products to a temperature at which nutriments have no or minimal damage, the vapors from the vapor space of the boiler passing through three condensers in series. A vacuum is applied through the condensers in series to the vapor space of the boiler, the concentrated grape product in the boiler being processed into a food product containing the nutriments and vitamins contained in the grape product.

Abstract: In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so produced to a vacuum concentrating column before it ferments, heating the grape juice in the column and subjecting it to a low pressure (vacuum) to separate it into a distillate and a first stage grape juice concentrate which has a Baume of about 35, separate storing the first stage grape juice concentrate, remixing some of the stored concentrate with the distillate to produce a low calorie grape juice drink and further concentrating the first stage concentrate to produce a food product having a Baume above 35.