Description
Defrutum is a sweet, caramelized grape must syrup produced by simmering must at 80–90 °C for 2–3 hours until the volume is reduced by 50–70 % and sugar concentration rises to 30–40 % by weight.
Technical
During thermal reduction, water evaporates and sugars concentrate, while Maillard reactions between reducing sugars and amino acids generate a complex array of brown‑colored compounds such as furans and pyrazines that impart depth of flavor. The process also initiates caramelization, forming phenolic aldehydes and ketones that contribute to the syrup’s viscosity and preservative properties. The resulting syrup is chemically stable at low temperatures, allowing long storage when combined with salt or vinegar.
Science
Primary Reaction
thermal reduction with Maillard browning and caramelization
Sensory Profile
Aroma ()