Description
Roman defrutum is a thick, sweet sauce made by simmering grape must until it reduces by 70–80 % and caramelizes its sugars.
Technical
During prolonged simmering, the high temperature drives off water, concentrating sugars such as glucose and fructose while promoting caramelization and mild Maillard reactions that generate brown, aromatic compounds. The process also reduces the concentration of tartaric and malic acids, lowering overall acidity and creating a balanced sweet‑acid profile.
Science
Primary Reaction
Caramelization of sugars and mild Maillard reactions
Sensory Profile
Aroma ()
sweetcaramelfruityacidicbreadymolasses-likeraisinhoneyedtoastedspiced