Description
Defrutum is an ancient Roman fruit syrup created by reducing fruit with honey or sugar at 90–110 °C over 1–3 hours.
Technical
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.
Science
Primary Reaction
Caramelization and Maillard reactions during reduction
Sensory Profile
Aroma ()
ambercaramelsweetfruitynuttymolasses-likehoneyedtoastedjammyspiced