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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Defrutum is a thick, amber‑colored grape‑must reduction produced by simmering at 80–90 °C until the volume drops to about one‑third.
Origin: Romans (Ancient Rome) — Italy
See full technique reference →During simmering, reducing sugars undergo caramelization, forming compounds such as 5‑hydroxymethylfurfural and other Maillard products. Phenolic constituents condense, increasing tannin content and lowering the pH by 0.5–1.0 units, which concentrates both flavor and aroma.
Primary Reaction
Simmering grape must leading to caramelization of sugars and condensation of phenolic compounds
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