What You Need to Know
During reduction, the sugars in wine caramelize, forming furan and pyrazine derivatives that contribute to a sweet, nutty aroma. Simultaneously, amino acids from the wine react with reducing sugars in Maillard reactions, generating a complex array of flavor compounds such as aldehydes, ketones, and phenolics. The combined effect yields a syrupy coating that imparts both sweetness and depth to meats and pastries.
The Science
Primary Reaction
Caramelization of sugars and Maillard reactions between wine‑derived amino acids and reducing sugars