Description
Defrutum is a thick, amber‑colored grape‑must reduction produced by simmering at 80–90 °C until the volume drops to about one‑third.
Technical
During simmering, reducing sugars undergo caramelization, forming compounds such as 5‑hydroxymethylfurfural and other Maillard products. Phenolic constituents condense, increasing tannin content and lowering the pH by 0.5–1.0 units, which concentrates both flavor and aroma.
Science
Primary Reaction
Simmering grape must leading to caramelization of sugars and condensation of phenolic compounds
Sensory Profile
Aroma ()
ambersweetfruitycaramelnuttymolasses-likeraisinhoneyedtoastedspiced