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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Defrutum is an ancient Roman fruit syrup created by reducing fruit with honey or sugar at 90–110 °C over 1–3 hours.
Origin: Romans (Ancient Rome (1st century BCE–5th century CE)) — Italy
See full technique reference →During reduction, sugars undergo caramelization and Maillard reactions, forming complex flavor compounds such as melanoidins and caramelans. The high sugar concentration also inhibits microbial growth, giving defrutum preservative properties.
Primary Reaction
Caramelization and Maillard reactions during reduction
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