Why does a grape become a raisin when its sugar content drops below 16%?
A. Sugar content alone does not determine whether a grape is a raisin. Grapes must be dried before they can be called raisins. The moisture content of the Thompson seedless grapes, from which natural seedless California raisins are made, is reduced by cutting the fresh grapes from the vine and allowing them to dry in the sun until the moisture level is roughly 15% to 18% water or lower. The sugar content of the raisin, at this point, is 68g to 70g per 100g or 68% to 70% total reducing sugars.
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