Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Defrutum is a thick, caramelized fruit syrup produced by reducing fruit juice and then heating it to concentrate sugars and develop complex flavors.
Origin: Romans (1st–4th century CE) — Italy
See full technique reference →The process involves evaporative concentration of fruit juice, followed by caramelization of reducing sugars at temperatures above 160 °C, which generates Maillard reaction products and furans. These reactions increase viscosity, deepen color, and create a sweet‑bitter flavor profile while preserving the syrup by lowering water activity.
Primary Reaction
Evaporative reduction and caramelization of sugars
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.