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Petimezi (Greek: πετιμέζι (:petiˈmezi)), also called epsima (''έψημα'') and in English grapemust or grape molasses, is a thick, non-fermented grape juice. It was a specialty on the Greek island of Crete, and was referred to as epsima, as it is still called in Cyprus, by the Ancient Greeks.〔(), Pliny to Elder, on Perseus〕 It is produced by cooking down must or ''moustos'' (Greek: μούστος (:ˈmustos))〔http://greekfood.about.com/od/doityourself/r/moustos.htm〕 for hours, until it becomes dark and syrupy.Musa, word derived from the Latin "Mustum Vinum" which means New Wine is the juice resulting from the crushing of the grapes, which formerly was going on with the "step on" them while now most are made with modern machinery. The colors vary from white to red, depending on the pigment of the grape skins that generated. While the nutritional value is large because it contains all the vitamins and antioxidants of grape. In particular the must contains vitamins A and C, B vitamins, minerals like potassium, calcium, phosphorus and iron while our attaches 80 calories per 100g. Furthermore we must emphasize that the must from grapes and especially the dark red contains powerful antioxidants like resveratrol, which helps reduce the L.D.L. cholesterol and the risk of developing cardio diseases. It also contains flavonoids which are also offered cardio protection action but also strengthen the immune system Petimezi keeps almost forever, and it was one of the ancient sweeteners, along with honey.〔http://www.petimezi.gr/〕 Its flavor is not just sweet, but much more complex, with slight bitter undertones. There are light colored syrups and dark colored ones. Both are dependent on the type of grape that is being used. ==Etymology== The word petimezi comes from the Turkish pekmez which can refer to any molasses-like syrup from reduced fruit must. The modern Cypriot word, epsima, was used for the compound by ancient Greek authors.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「petimezi」の詳細全文を読む スポンサード リンク
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