Description
Verjuice is a low‑pH, low‑alcohol liquid produced by pressing unripe grapes and allowing spontaneous lactic‑acid fermentation.
Technical
The process exploits the grapes’ inherent tartaric acid and low sugar content to generate a sour, acidic medium. During fermentation, lactic acid bacteria convert sugars to lactic acid and a small amount of ethanol, lowering the pH further and creating a vinegar‑like condiment without the need for acetic acid production.
Science
Primary Reaction
Spontaneous lactic‑acid fermentation of grape sugars to lactic acid and ethanol
Sensory Profile
Aroma ()
acidicgrapeyfreshvinegarytartgreenherbaceouscitrusymineralfermented