Description
Verjuice is a sour condiment made from the juice of unripe grapes.
Technical
During crushing and pressing, sugars and acids are released into the juice. A brief resting period at 15–20 °C allows mild fermentation, converting some sugars to lactic and acetic acids, which lower the pH to 3.0–3.5. The resulting juice is rich in tartaric and malic acids, giving it a sharp, green‑fruit flavor.
Science
Primary Reaction
Mild fermentation of grape sugars to organic acids and trace alcohol
Sensory Profile
Aroma ()
fruitytartgreenvineysharpherbalfresh
Origin & History
Civilization
Medieval European cooks
Era