What You Need to Know
Simmering grape must evaporates water, concentrating sugars (glucose, fructose), organic acids (tartaric, malic) and phenolic polymers (catechin, epicatechin, resveratrol). The heat induces mild Maillard‑type caramelization and oxidative polymerization of phenolics, enhancing viscosity and tannic structure. Controlled temperature prevents excessive caramelization, preserving delicate aromatic volatiles.
Steps
- 1.
Moretum (Ancient Roman): Used as sweetener in herb-cheese spread
- 2.
Mulsum (Byzantine): Base for spiced honey wine
- 3.
Conditum Paradoxum (Roman): Key ingredient in spiced wine mixture
The Science
Primary Reaction
thermal evaporation‑driven concentration of sugars and phenolics